No Bake Mini Eggnog Cream Pies
Ingredients
- 30 mini sweetened tart shells
- 1 box instant vanilla pudding mix
- 3 cups eggnog
- 1 container whipped topping
- 1/2 teaspoon ground nutmeg
Directions
In a large mixing bowl, whisk together the eggnog, ground nutmeg, and instant pudding mix until fully combined.
Heat the mixture over medium heat, stirring constantly, until it comes to a boil.
Remove the mixture from the heat and cool for 5 to 10 minutes.
Gently fold half of the whipped topping into the cooled pudding mixture, reserving the remaining half for the top.
Pour the pie filling into the premade tart shells and spread it out evenly with a silicone spatula.
Place the remaining whipped topping on top of the filling and garnish with a sprinkle of nutmeg.
Refrigerate the tarts for at least 1 hour before serving, or cover and freeze for later use.
Store the eggnog cream tarts in an airtight container in the refrigerator for up to 3 days or tightly covered in the freezer for up to 3 months.
Frequently Asked Questions
How far in advance can I make these No Bake Mini Eggnog Cream Pies?
Since these pies use a cooked pudding filling, you can prepare them up to 24 hours ahead of time. Keep them tightly covered in the refrigerator to prevent the whipped topping from drying out. For the best texture, fill the mini tart shells just before serving, or within a few hours.
Can I use regular milk instead of eggnog in this recipe?
While the recipe calls for eggnog, you can substitute it with regular milk, but the signature flavor will be lost. If substituting, you may want to add a splash of rum extract or a pinch more nutmeg to mimic the traditional taste. Ensure you still heat the mixture until it boils as directed for the pudding to set properly.
What is the best way to store leftover No Bake Mini Eggnog Cream Pies?
Store any leftovers in an airtight container in the refrigerator. The texture of the whipped topping may soften slightly after the first day, but the pies will remain safe to eat for 2-3 days. Avoid freezing them, as the texture of the filling and crust will degrade significantly upon thawing.
