Eggnog Pie

I promised you one more easy recipe for the holidays.
This one is not only easy it's unexpected.
Either for dinner at home  or if we are asked to bring a pie this one would be a great one to share with your loved ones this holiday.

                    Eggnog Pie

Ingredients

2 cups eggnog
1 cup milk
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 tablespoon rum or 1/2 teaspoon rum extract ( or whiskey or vanilla whatever you prefer)
1/8 teaspoon ground nutmeg
1 pastry shell (9 inches), baked
Whipped topping and additional ground nutmeg, optional

Directions:

In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired. Yield: 8 servings.

*** if you wish use a graham cracker crust if you don't then here's a tip for blind baking the crust.

*** here is what you do for blind-baking. Preheat oven to 350°F.
First place you parchment or eax paper on top of the crust you are going to blind bake. Then fill your pie shell  with  your weights .
I use dried beans myself,  use what you have on hand all you're doing is laying  the dried beans down on  the wax or the parchment paper you are  going to use  so the crust does not puff up.
With pie weights in place bake for an hour.
Then take the crust out when it's done.
Bind-baking at a more moderate heat reduces shrinkage and puffing, for a golden-brown crust that's perfectly flat along the bottom and sides.

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