I'd used half the amount of sugar that was used, add 1tsp of salt, added 1/4 tsp of nutmeg, used vanilla bean paste instead of the vanilla extract and instead of 3 whole eggs, I used 1 egg and two egg yolks for more of a custard texture. Plus, I place it in the oven for 50 mins to an hour. It came out delicious and I and my friend enjoyed it a lot.
EXCELLANT, use a 10 inch pie pan, check time, little longer cook time is normal, very much like Magnolia (buttermilk) pie but with eggnog. I used our favorite eggnog Southern Comfort Spiced Vanilla and I used the amount of vanilla the recipe called for. I didn't make any other changes. Currently trying in a hot water bath with no crust since the 5 year old doesn't care for crust. Family fav, one to print for the recipe box.
I made this pie for the first time for the Thanksgiving holiday. The recipe was simple and easy to follow. I used a 9 inch deep dish pie crust and baked it on a baking sheet. It took approximately an hour and not the time stated in the recipe. We really enjoyed it! The texture and the flavor were spot on.
makes two pies
2 small boxes instant vanilla pudding mix (4-serving size)
1 teaspoon nutmeg
1 quart (4 cups) eggnog
1 12-oz. tub cool whip, thawed and divided
2 9-inch graham cracker crusts
Add pudding mix and nutmeg to a large mixing bowl or stand mixer. Pour in eggnog and mix on low speed of an electric mixer for 2 minutes. Fold in half of the cool whip until well combined. Pour mixture evenly into graham cracker crusts. Cover and refrigerate 6 hours or until set. Serve with remaining cool whip. Garnish with a dusting of nutmeg if desired.