Gluten Free Eggnog Pie

Gluten Free Eggnog PieEggnog is just delicious- and such a holiday treat!  Ever since I was little it has been a favorite!  I can remember begging my mother to buy it as soon as it arrived in the grocery store.  This year while playing around on Pinterest I discovered several recipes for eggnog pie.  Yum, yum, and more yum!  My husband loves eggnog too- so this was the perfect new desert to add to our holiday fun!

Eggnog is a traditional holiday beverage; served from Thanksgiving to New Year’s here in America.  It is made of eggs (shocker!), milk, cream, sugar, nutmeg, and cinnamon.  Traditionally it was made with raw eggs- but due to FDA regulations American eggnog is not raw.  It dates to the mid-17th century and was probably invented in England.  Most likely it was derived from an older milk drink from Medieval England called posset- which did not contain eggs.  Eggnog arrived in America with English settlers in the mid-1700’s and quickly became a favorite beverage.  Eggnog traditionally contains alcohol- brandy is the choice in England and in America it’s bourbon.

Eggnog pie is EASY!  I use a gluten free crust, but you can use frozen pie crust, or a graham cracker crust-it’s up to you.  This is the gluten free pie crust that I use- Comfortably Domestic~ gluten free pie crust.  I had originally planned on using a Pinterest recipe that was no bake; however upon arriving home I realized I had purchased cook and serve pudding!!  Left with the choice of going back to the store or improvising- I chose to to improvise.  I cooked the pie- the result was a wonderful, creme brulee-like, delicious, and crowd pleasing pie! Here’s how to make it-




Lydia’s Creme Brulee Eggnog Pie

1 quart of eggnog

1 cup of Cool Whip (slightly thawed)

1 tsp of nutmeg

dash of cinnamon

2 boxes of Jello brand cook and serve vanilla pudding

On medium speed, mix together the eggnog, Cool Whip, nutmeg, cinnamon and pudding until well blended and creamy.  Pour into a pre-baked pie and cook in a 350 degree oven for about 45 min- 1 hour, or until slightly browned on the top.  Serve with Cool Whip on top and a sprinkle of cinnamon.