This is the recipe I created for Tina’s Eggland’s Best Holiday Recipe Contest! Enjoy
3 Eggland’s Best eggs
1 pkg. vanilla pudding mix
1/2 tsp baking powder
1/2 tsp nutmeg
1 1/2c eggnog
1 Tb. ww flour
prepared pie crust
Preheat oven to 350. Blend 1 whole egg and 2 egg yolks with mixer until fluffy. Add eggnog, baking powder, pudding mix, nutmeg and flour. Mix well – it will be watery. Bake for 45 to 60 minutes, until mostly firm. Take out of oven and let cool for 1 hr. Then, put in refrigerator to set until firm. Top with whipped cream and enjoy!
The top of my eggnog pie is a little messed up because I tried to put foil on top to keep the crust from burning and it stuck to the top. It was still soft when I took it out of the oven after 1 hour, but I let it set out and it got firm.
I had a piece of the pie for an afternoon snack
Lunch was late because I enjoyed half of each seasonal Cliff bars – Pumpkin and Gingerbread while running errands.
I had a big salad when I got home
I also spend some of my mad money on Zevia soda. I’ve been wanting to try it forever, but it’s soooo expensive. I don’t know if it’s worth it unless it actually prevents me from getting cancer as I suspect all those artificial sweetners in diet Coke are setting me up for…Oh, and I almost forgot! While I was running errands I had to pee and didn’t want to do another “Gatorade porta-potty” so I ran into Starbucks. I hate using the restroom somewhere without buying anything (which is why I make Ben buy things he doesn’t want all the time on road trips) so I got an iced coffee with 1 1/2 pumps pumpkin syrup. Sorry kids, DD iced coffee is better.