Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce.
SAVE ON THIS RECIPE!
This pie is best served the day it is baked. Our photo team chose it as their favorite dessert.
You can make this pie in a 9-inch tart pan with removable bottom. Because the sides of the tart pan are not as high as a pie plate, place a cookie sheet on the rack under the tart before baking to catch any drips. Bake the tart 50 to 55 minutes.
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