Print

Creamy No-Bake Eggnog Pie

A close-up slice of creamy eggnog pie featuring a thick, pale yellow filling and a dark chocolate cookie crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy no-bake eggnog pie for a simple, festive holiday dessert. It captures the flavor of the classic winter drink in a velvety pie form with a crisp crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold eggnog
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, whisk together the instant vanilla pudding mix and the cold eggnog until the mixture thickens, about 2 minutes. Let it stand for 5 minutes to set further.
  3. Prepare the whipped topping: In a separate, chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  4. Combine the filling: Gently fold about one-third of the whipped topping into the eggnog-pudding mixture to lighten it. Then, fold in the remaining whipped topping until just combined. Do not overmix.
  5. Assemble the pie: Pour the creamy eggnog filling into the chilled graham cracker crust. Smooth the top with a spatula.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm. This is a great make-ahead pie.
  7. Serve: Before serving, sprinkle the top evenly with ground nutmeg. Slice and serve this chilled holiday dessert.

Notes

  • For a boozy eggnog pie variation, you can substitute 1/4 cup of the cold eggnog with an equal amount of dark rum or brandy when mixing the pudding.
  • If you need a gluten-free eggnog pie option, substitute the graham cracker crust with a pre-made gluten-free cookie crust or a nut-based crust.
  • This recipe yields a velvety pie filling that tastes like classic eggnog flavor without baking.

Nutrition

Find it online: https://www.unfoldrecipes.com/eggnog-pie-recipe-make-ahead-dessert/