Pour your cold eggnog into the bowl and sprinkle in the vanilla instant pudding mix. Using your hand mixer, beat it on medium for about 2 minutes. You'll see it start to thicken up right before your eyes! This reminds me so much of the custards my grandmother used to make, but so much faster.

Now, sprinkle in that dash of ground nutmeg. Give it a quick little stir just to get those warm holiday speckles distributed throughout the filling. That scent always makes it feel like Christmas has officially arrived in my kitchen!

Gently add your thawed whipped topping to the bowl. Now, here is the important part: use your spatula to fold it in with slow, sweeping motions. We want to keep all that lovely air inside so the pie stays light as a cloud. Stop as soon as it's a beautiful, uniform pale yellow.

Spoon that dreamy filling into your prepared pie crust. I like to start in the middle and gently push it out to the edges. Smooth the top over so it looks neat and tidy—though Emma usually tries to 'clean' the spatula for me at this stage!

Cover it loosely and pop it in the fridge. It needs at least 4 hours, but if you can leave it overnight, it slices like an absolute dream. Patience is the hardest part, but I promise it's worth the wait for that perfect festive slice!