Eggnog Pie

for the pie crusts-

1. In the bowl of a stand mixer, using the paddle attachment, mix the flour, sugar and salt together until combined.
2. Stir in cold butter cubes until they are the size of peas. With the mixer on low, stream in ice cold water by the tablespoon until the dough starts coming together. It should be moist, but not sticky. If you grab a few pieces and squeeze them together in your hand, they should stick together without leaving a residue on your hands. 
3. Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use.
4. When ready to make the pie crust, remove one disk of dough from refrigerator and sit out for 10-15 minutes to make it easier to roll.
5. Preheat oven to 400° F. Flour counter top and rolling pin and roll out dough to large circle. Gently place into a pie pan, cut off extra dough and scallop the top edges of crust.
6. Prick bottom of crust with fork a few times, evenly. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.

for the filling-

1. In a medium bowl, using an electric mixer, whip heavy cream to stiff peaks. Refrigerate until ready to use.
2. Whisk together eggnog, milk, and instant pudding mix in a medium bowl. Let thicken for a few minutes.
3. Remove whipped cream from the refrigerator and fold HALF of it into the eggnog mixture for a creamy texture. Refrigerate the remaining half of the whipped cream for later.
4. Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 2 hours.
5. Pipe the remaining whipped cream onto the top of the pie, sprinkle with nutmeg, and enjoy!