Triple Layer Eggnog Pie
- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 10 caramels
- 1 cup cold milk, divided
- 1 (6 ounce) graham cracker pie crust
- 1⁄2 cup chopped pecans, toasted
- 1 cup cold eggnog
- 2 (3 1/2 ounce) boxes vanilla instant pudding mix
- 1 (8 ounce) container whipped topping, thawed and divided
- 1⁄8 teaspoon cinnamon or 1/8 teaspoon ground nutmeg
directions
- Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
- Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick -- don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust.
- Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
- Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.
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Reviews
-
I had some leftover eggnog from baking, so I thought I would try out some new uses for it! I have to confess that I accidentally used chocolate pudding instead of vanilla pudding, so I added extra eggnog (about 1/2 cup) to ensure that the flavor would not disappear. It turned out to be a really delicious mistake! Thanks for a great recipe!
Tweaks
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I had some leftover eggnog from baking, so I thought I would try out some new uses for it! I have to confess that I accidentally used chocolate pudding instead of vanilla pudding, so I added extra eggnog (about 1/2 cup) to ensure that the flavor would not disappear. It turned out to be a really delicious mistake! Thanks for a great recipe!
RECIPE SUBMITTED BY
BM171676
Spokane Valley, 87
<p>Just moved with my family to Spokane after living in Pacific Northwest for over 20 years. Getting adjusted to new things and work most of the time these days. Most of the recipes I obtain are from magazines, newsstand cookbooks, and of course from home. I use to work in a bookstore and on my break I'd often be thumbing through cookbooks looking for desserts to try.</p>