Eggnog pie

Edna: Margie, look here at this recipe I got from a friend of mine. Eggnog pie! My lands, have you ever heard of such a thing?

Margie: I've never heard of that, Edna. My personal opinion is that it would be better if we replaced that rum extract with about a pint of good rum.

Edna: I knew you were going to say that. You probably don't remember the last time you tried to cook something that way, considering you drank all the rum and didn't leave any for the recipe. I let you sleep on the kitchen floor that night.

I think I'm going to try and make this for Christmas. We'll have to send Cousin T into town for the ingredients.

Margie: Edna, you're so mean to your elders.

If you're sending Cousin T to the store then you best have him pick up a larger bottle of rum. It'll warm up my old bones.

Edna: Ha! Elder is right.

I'll have Cousin T pick you up some rum, you old lush, but you'd best leave me a little bit for the pie.

Margie: Edna, you can ruin a pie better than anybody I know.

Edna: Then you don't have to eat any, fine by me.

Eggnog Pie

1 pre-made graham cracker crust
1 4-¾ ounce box instant vanilla pudding mix
2 cups good eggnog
1/3 cup milk
splash rum extract (You can substitute 1/4 cup of rum for the rum extract, if desired)

Mix pudding, eggnog, milk and extract until thick. (Mixture will be very thick.) Then, pour into the shell and let sit in the fridge at least a day before serving.