Refrigerated pie crust makes quick work of this delightful dessert, topped with a warm eggnog sauce.
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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