Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 0.5 tsp ground cinnamon
  • 2 cups full-fat premium eggnog, cold
  • 3.4 oz vanilla instant pudding mix
  • 0.5 tsp freshly grated nutmeg
  • 8 oz stabilized whipped topping, thawed

Instructions:

  1. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  2. In a large glass mixing bowl, combine the cold eggnog and vanilla instant pudding mix. Whisk vigorously for exactly 2 minutes until the mixture thickens and leaves tracks from the whisk. Whisk in the freshly grated nutmeg.
  3. Gently fold the thawed whipped topping into the pudding mixture using a silicone spatula with a 'cut and fold' motion to maintain aeration. Pour the filling into the prepared crust.
  4. Smooth the top of the pie with a spatula. Refrigerate for at least 4 hours, or overnight, to ensure clean slices and a firm set.