Eggnog Pie Recipe (No Bake)
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5.0
45 reviews
Excellent
Eggnog Pie Recipe (No Bake)
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A lighter than air, creamy no bake eggnog pie is for serious eggnog lovers and cream pie eaters alike! With a simple graham cracker pie crust and a few simple ingredients, it will become a family favorite no bake pie recipe too! Loaded with holiday flavor, the perfect dessert for the holiday season.
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Ingredients
- 1 deep dish Graham Cracker Crust homemade or store bought, see notes for standard pie crust
- 1 5.9 ounce vanilla instant pudding mix or use 1 ½ 3.4 ounce boxes, try other flavors, see notes
- 2 ¼ cups eggnog full-fat eggnog is best, will set better
- 3 cups homemade Cool Whip see info below, or thawed whipped topping
- 1 teaspoon vanilla extract or use bourbon vanilla extract or your favorite
- 1/2 teaspoon grated nutmeg fresh is best, but ground will work
- 2-3 teaspoons rum brandy, whisky or bourbon (optional)
Homemade Cool Whip
- 1 ½ cups heavy whipping cream cold
- 2-3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Homemade Graham Cracker Crust
- 16-18 sheets Graham crackers regular or gluten-free (see post for gluten-free tips)
- 8 tablespoons butter I used salted, if using unsalted, add ¼ teaspoon of salt
- 1 tablespoon sugar
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Instructions
Make Graham Cracker Crust (if not using store bought)
- In a food processor or blender or in a baggie crush the graham crackers until they are fine crumbs. Using a fork, stir in the sugar and melted butter. Make sure all the crumbs are moist, if too dry, add a little extra melted butter one tablespoon at at time. Pour into a deep dish pie plate or 9” springform pan and press firmly and evenly into the bottom and up the sides of pan. Freeze for 30 minutes while preparing the eggnog filling.
Homemade Cool Whip
- In a clean, cold bowl of a stand mixer or mixing bowl, pour in cold heavy cream. With the whisk attachment over medium-high speed, beat heavy cream until soft peaks form.Reduce speed and add powdered sugar to taste and vanilla extract, return to high speed and whip until stiff peaks form. Almost to the butter stage, but not quite. The whipped cream should be really thick. Place in the fridge until ready to use. Step-by-step tips in this post on how to make homemade cool whip.
Make Eggnog Pie Filling
- In a medium mixing bowl combine pudding mix, eggnog, nutmeg and if desired a little vanilla extract (try my homemade bourbon vanilla). Beat mixture with a whisk or electric mixer until thick and pudding like.
- Fold in homemade whipped topping carefully, until no whipped cream streaks are visible. I gave it a quick and gentle whisk at the very end to make sure it was all incorporated.Scoop eggnog pie filling into the prepared graham cracker crust, smooth and tap gently a few times on counter to remove air pockets.
- Refrigerate for 4 or more hours. Preferably overnight for the smoothest slicing. To serve; slice servings and serve with a dollop of whipped cream and a sprinkle of fresh ground nutmeg.
Equipments used:
Notes
- Storage
- Store in the fridge for up to 3 days, it might get a bit soggy after that point, but don’t worry, it’s still good!Freeze | This recipe may also be frozen, flash freeze for 30 minutes, then wrap twice with plastic wrap or aluminum foil and if you can fit into a baggie, place in the baggie. Do not thaw to serve, serve as a frozen eggnog pie. Simply remove from the freezer about 20 minutes before serving to soften the crust.
- Store in the fridge for up to 3 days, it might get a bit soggy after that point, but don’t worry, it’s still good!
- | This recipe may also be frozen, flash freeze for 30 minutes, then wrap twice with plastic wrap or aluminum foil and if you can fit into a baggie, place in the baggie. Do not thaw to serve, serve as a frozen eggnog pie. Simply remove from the freezer about 20 minutes before serving to soften the crust.
- vanilla
- Vanilla
- vanilla extract
- Follow instructions for pie above.
- TIPS
- If using a regular pie crust, bake and chill before adding the eggnog pie filling.
- Use full fat eggnog and heavy cream for this recipe, if not it might not set up correctly
- May use Cool Whip or other whipped toppings (but this is really just as easy and so much better for you!)
- Use instant pudding, not the kind you need to cook. Make sure you purchase the larger box of instant pudding or use 1 ½ of the smaller boxes.
- Make your graham cracker crust a day or two ahead, wrap well and freeze until ready to use.
- Homemade Eggnog | I have not tried this, but I believe a good full-fat homemade eggnog would work well in this recipe.
- Cool Whip | Whipped topping (aka Cool Whip) may be used in place of the stabilized whipped cream, do not use the light versions, as it might not set up well. Thaw first.
- Use different flavors of instant pudding; try using French vanilla, Cheesecake or white chocolate for variations to this easy dessert.
- Bake a regular pie crust instead (try my 3 ingredient pie crust recipe), or make using Golden Oreos cookie crust, or try Gingersnaps or Biscoff cookies for different flavor twists.
- Spike your eggnog pie! Add 2-3 teaspoons of rum, bourbon, brandy or whiskey. If you like that you might also enjoy this boozy Rum Cake or this Italian Tiramisu.
- 1 standard graham cracker crust
- 1 3.4 ounce box Instant Vanilla Pudding
- 1 ½ cups eggnog (full fat)
- 2 cups whipping topping (use the same recipe as above and save the rest to top your pie)
- 1/2 teaspoon nutmeg
- ½ teaspoon vanilla extract
- If using a regular pie crust, bake and chill before adding the eggnog pie filling.
- Use full fat eggnog and heavy cream for this recipe, if not it might not set up correctly
- May use Cool Whip or other whipped toppings (but this is really just as easy and so much better for you!)
- Use instant pudding, not the kind you need to cook. Make sure you purchase the larger box of instant pudding or use 1 ½ of the smaller boxes.
- Make your graham cracker crust a day or two ahead, wrap well and freeze until ready to use.
Nutrition Information
Show Details
Serving
1slice
Calories
363kcal
(18%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
98mg
(33%)
Sodium
261mg
(11%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
923IU
(18%)
Vitamin C
1mg
(1%)
Calcium
119mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 363kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 261mg | 11% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
45 reviews
Excellent
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