Eggnog Pie

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Serves: 8

Ingredients:

1 (4.6 ounce) package non-instant vanilla pudding mix
1/4 teaspoon ground nutmeg
1 1/2 cups Crystal Eggnog
2 teaspoons rum
2 cups Crystal Heavy Cream
1 (9 inch) pie shell, baked
1 pinch ground nutmeg

Directions:

In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.

In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

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