Recipe: Mini Eggnog Pie

A sweet and creamy dessert that's just the right size.

Eggnog can be a controversial holiday delicacy. Some people swear by it, and others get nauseous just thinking about it. But this pie could probably make the hater’s hearts grow three sizes.

Mini Eggnog Pie

Yields 12 mini pies

Recipe inspired by: Love From the Oven

Ingredients:

• 2 boxes vanilla instant pudding mix

• ½ teaspoon nutmeg

• ⅓ cup whole milk

• 1 pie crust or 1 pack of mini pie crusts

• 1 ¼ cup eggnog

• 1 container Cool Whip

• Optional: sprinkles to decorate

Instructions:

1. Combine pudding mix, milk, eggnog, and nutmeg in a large bowl and whisk until thoroughly combined.

2. Fold in half the container of Cool Whip. Once incorporated, fold in the other half.

3. Fill the mini pie crusts (or spoon all the batter into a pie crust).

4. Chill for at least 3 hours in the refrigerator.

5. Enjoy!

Takeaway:

I’m normally not one to partake in eggnog. And with my lactose intolerance, getting myself to try this recipe nearly killed me. But I actually liked it more than I was expecting. It sort of tastes like that “sand” pudding dessert but spicier. It feels like the holidays, with a little twist. Definitely a good substitute if you don’t want to make pumpkin pie again for Christmas.