Eggnog with a twist! This easy, no-baked pie will become a new traditional favorite.

Creamy Eggnog Pie

Combine graham style crumbs and butter using your fingers or a pastry cutter until crumbs hold together. Press mixture onto bottom and side of a deep 9½-in. glass pie plate to form a crust. Chill until ready to fill.

Combine eggnog, milk, instant pudding mixes and 1 tsp. nutmeg in a large bowl. Beat with an electric mixer on medium for 1 to 2 minutes or until smooth and creamy. Fold in 2 cups whipped topping until smooth. Spread evenly in prepared pie crust. Refrigerate for 2 to 24 hours before serving.

Garnish with remaining whipped topping. Sprinkle lightly with additional nutmeg, if desired.