Eggnog Pie Recipe (No Bake)
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5
Eggnog Pie Recipe (No Bake)
Description
Eggnog Pie Recipe (No Bake) features a creamy filling made from instant vanilla pudding mix blended with full-fat eggnog and stabilized whipped cream, all poured into a deep graham cracker crust. The pie is flavored with vanilla extract and nutmeg, adding traditional holiday spices, and can optionally include rum or other spirits. The crust combines crushed graham crackers, butter, and sugar pressed into a pie pan, either homemade or store-bought. Once assembled, the pie is chilled to allow it to set without baking.
The flavor is smooth and mildly spiced, with a fluffy yet firm texture from the whipped cream and pudding. The crust offers a buttery and crisp contrast. This pie can be served chilled or even frozen, making it versatile for holiday planning. Variations on pudding flavor or crust type are possible, and substituting homemade whipped cream for Cool Whip is suggested for better texture.
It works well as a festive dessert for gatherings and holiday meals. Storage in the fridge is recommended for up to three days before it may lose structural integrity. Freezing is also an option; portioned pie should be flash frozen then wrapped tightly. Thaw briefly before serving if frozen. The recipe notes additional tips on pudding box size, crust substitutions, and the use of full fat ingredients to ensure proper setting.
Ingredients
- 1 deep dish Graham Cracker Crust homemade or store bought, see notes for standard pie crust
- 1 .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 Cool Whip see info below, or thawed whipped topping, homemade
- 1 teaspoon vanilla extract or use bourbon vanilla extract or your favorite
- 1/2 teaspoon nutmeg fresh is best, but ground will work, grated
- 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 heets 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
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.
Notes
- Store the pie covered in the refrigerator for up to three days; it may soften but remains safe to eat.
- To freeze, flash freeze the pie for 30 minutes, then wrap tightly with plastic wrap and foil and place in a bag; serve frozen or thaw for about 20 minutes prior to serving.
- Full-fat eggnog and cream are recommended to help the pie set correctly.
- Instant pudding mix should be of the non-cook variety and use the larger box size or 1½ of the smaller boxes for best results.
- You can use real whipped cream made fresh instead of Cool Whip for a better texture and flavor balance.
- Try variations using different flavored instant pudding or alternative crusts like gingersnap or Biscoff cookies for different tastes.
- Adding rum, bourbon, brandy, or whiskey to the filling adds extra depth for an adult version.
- Regular pie crust can be substituted but should be baked and chilled prior to filling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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