With Christmas joy in the air, I decided to make a Christmas Pie. And you know it’s Christmas time when you see eggnog on the shelves. I never drank eggnog growing up, but still associate it with Christmas. So this year, I decided to break my tradition and drink eggnog. It’s actually pretty good and reminded me of Tippin’s Custard Pie. This got me thinking, how would an eggnog pie taste? I looked up eggnog pies and combined different recipes to come up with my own. I ended up with a graham cracker and pecan crust with caramel and eggnog filling, topped with Cool Whip (sadly, I am not like Tippin’s and didn’t freshly whip my whipped cream).
Graham Cracker Pecan Crust
2 Cups finely ground graham cracker crumbs (about 16 crackers)
½ cup chopped pecans
6 tablespoons butter, melted
1 tablespoon sugar
2 tablespoon brown sugar
15 KRAFT caramel cubes
1 tbs milk
2 pkg. Vanilla Flavor Instant Pudding
2 cup cold eggnog
1 tub (8 oz.) COOL WHIP Whipped Topping
- Make crust: Combine crust ingredients. I like to use my Ninja food processor to finely chop and mix the ingredients together. Bake at 350 degrees for around 10 minutes. Remove from oven and let cool. Feel free to use a pre-made graham cracker crust.
- Microwave caramels and 1 Tbsp. milk in microwaveable bowl 30 sec. or until caramels are completely melted when stirred. Pour into crust.
- Beat pudding mixes, eggnog and milk with whisk for about 2 min.; fill pie crust with 1 ½ cups of pudding mixture. Stir half the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.