Easy Eggnog Mini Pies
Miniature eggnog pudding pies that are perfect for Christmas dessert or holiday parties
Servings: 24 pies
Ingredients
For the Crust
- dough for pie crusts ( I used two store-bought crusts )
For the Filling
- 1 ½ cups eggnog
- 1 3.4-ounce package vanilla instant pudding mix
- ¼ teaspoon ground nutmeg
- 2 cups whipped topping, like Cool-Whip (thawed)
Instructions
For the Crusts
- Preheat oven to 400 degrees
- Spray 2 12-cup muffin tins with non-stick cooking spray
- Cut out circles from pie crusts using the rim of a small glass, and place circles into the muffin cups, pressing lightly to form sides for the crusts
- Prick crusts lightly with fork, then bake for about 10 minutes or until light golden brown. Remove from oven and allow to cool completely
For the Filling
- In a medium mixing bowl, mix the eggnog and pudding mix with electric mixer until slightly firm and thick.
- Mix in nutmeg, then fold in whipped topping, using a spatula, until well combined
- Spoon filling into pie crusts, and refrigerate until firm or ready to serve. Top with additional nutmeg and whipped cream or whipped topping, if desired
Notes
You can use homemade whipped cream in place of the whipped topping
If you use whipped topping, use 2 cups and not more
Nutrition
Calories: 14kcal | Carbohydrates: 1g | Cholesterol: 9mg | Sodium: 8mg | Potassium: 26mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 21mg