19-inchprepared graham cracker or vanilla wafer crust
Graham Cracker/Vanilla Wafer Crust
1-1/2cupgraham cracker crumbs
1/4cuppure cane granulated sugar
6 tablespoonsbutter, melted
Topping/Garnish
1-2 cupswhipped cream for garnish
Fewdashesnutmeg
Instructions
Graham Cracker (or Vanilla Wafer) Crust
Preheat oven to 350 F.
Mix the graham/vanilla wafer crumbs with sugar. Stir in melted butter with a fork until thoroughly mixed.
Press into a 9-inch pie plate using a custard cup to help press in sides and bottom.
Bake for 6 to 7 minutes. Remove from oven and cool
Eggnog Filling
In medium sauce pan, combine pudding mix, eggnog, and nutmeg. Cook over medium heat, whisking constantly until thick and bubbly, about 10 minutes.
Remove from heat, add rum extract. Pour into bowl and place plastic wrap directly on filling and refrigerate until fully cool (about 4 hours).
Whip the heavy cream until stiff peaks form. Take the plastic off the cooled eggnog filling and fold in the whipped cream. Spread into prepared graham cracker or vanilla wafer crust. Garnish with whipped cream and dusting of nutmeg.