Egg Nog Cream Pie
Sunday, January 1, 2012
My Dad's favorite dessert has been coconut cream pie for as long as I can remember, but it's not anymore. I made this a few days before Christmas and it was love at first bite. :) And, the recipe makes two pies, so you can eat it until you burst!
2 baked 9 inch pie crusts
4 oz cream cheese (softened)
1/2 cup confectioner's sugar
1 tsp allspice
1 tsp ground nutmeg
2 cartons (one 8oz, one 12 oz) frozen whipped topping, thawed, divided (I just used one 16 oz carton and it worked out fine)
3 3/4 cup cold egg nog
3 pkgs(3.4 oz each) instant cheesecake or vanilla pudding mix (I used cheesecake, but it shouldn't matter)
additional ground nutmeg
What you do:
In a small mixing bowl, beat the cream cheese, confectioner's sugar, allspice, and nutmeg until smooth. Fold in the 8 oz carton of whipped topping. (I did this a little at a time, since the cream cheese mixture is so thick) Spoon into the crusts.
In a large bowl, whisk the egg nog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over the cream cheese layer. Top the pies with the remaining whipped topping; sprinkle with nutmeg. Cover and refrigerate 8 hours or overnight. (we didn't wait to eat our and it was still great)