I LOVE EGGNOG!
- Carbohydrate 46.6299458635202 g
- Cholesterol 15.9216503511711 mg
- Fat 15.2035829810994 g
- Fiber 0.870900016869328 g
- Protein 3.5312118026206 g
- Saturated Fat 7.8829239816418 g
- Serving Size 1 1 Serving (122g)
- Sodium 406.931962290987 mg
- Sugar 45.7590458466509 g
- Trans Fat 0 g
- Calories 342 calories
Step-by-step
- Microwave the caramels and 1 TBL milk in microwaveable bowl on MEDIUM for 30 seconds, or until caramels are melted when stirred.
- Pour into crust and sprinkle with chopped pecans.
- Beat pudding mixes, eggnog and remaining milk with whisk for 2 minutes.
- Spoon 1 1/2 cups of this mixture over the nuts.
- Stir half of the Cool Whip into remaining pudding mixture and spread over top of pudding mix in pie.
- Top with remainign Cool Whip.
- Refrigerate for 3 hours
- ENJOY!
- ***you could sprinkle a little nutmeg on top of the coolwhip***
Ingredient lists omit the physical behavior of starches under varying moisture loads. Instant vanilla pudding relies on modified food starches that set rapidly when exposed to cold dairy liquids. Substituting heavy cream for milk alters the fat-to-protein ratio, yielding a denser mouthfeel but slowing down the initial thickening phase during the two-minute whisking window. Similarly, using commercially pasteurized eggnog introduces stabilizers that prevent curdling, whereas raw farm-fresh holiday beverages can separate if not tempered correctly with additional dairy.
Fresh Versus Preserved Elements
Preserved baking components offer predictable hydration rates. Instant pudding mixes absorb exactly the amount of liquid specified because manufacturers pre-hydrate and dry the starches for uniform performance. Conversely, substituting homemade caramel sauce for individually melted caramels changes the moisture content at the base of the crust. Liquid caramel introduces extra water that can soften the graham cracker crust prematurely. To maintain structural integrity when substituting fresh components, reduce added liquids by one tablespoon for every half-cup of high-moisture additions.
- Caramel seizure occurs when moisture touches melting sugar at high temperatures; use medium power in the microwave for 30-second bursts to prevent scorching.
- If the pudding mixture fails to thicken past a soft drape after two minutes of whisking, let the bowl sit at room temperature for five minutes to allow the starches additional activation time before assembly.
- Store the finished dessert in the refrigerator for at least three hours to let the lipid networks in the whipped topping and pudding fully firm.
