No Bake Eggnog Pie
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No Bake Eggnog Pie
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No-bake eggnog pie really takes the festivities of the season up a notch! Creamy, delicious, and made with the perfect eggnog flavor, this pie will be a hit at all of your parties!
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Ingredients
Crust
- 1 ½ Cup graham cracker crumbs
- 6 Tablespoons butter Softened, unsalted
- ¼ Cup powdered sugar
Filling
- 1 (3.4 ounces) box of pudding mix instant, vanilla or cheesecake
- 1 ½ Cup eggnog
- ½ Teaspoon ground nutmeg additional for topping
- ½ Teaspoon rum extract Optional
- 8 ounces whipped topping thawed
- Whipped Cream for topping
Instructions
Crust
- In a medium bowl mix, the graham cracker crumbs softened butter, and sugar until fully combined. Pour into a 9-inch pie dish and press firmly into the bottom and sides. Chill for at least 30 minutes before filling.
Filling
- In a large bowl combine the pudding mix, eggnog, nutmeg, and rum extract until thickened.
- Gently fold in the cool whip until just combined. Pour into the chilled pie crust.
- Chill the pie for at least 4 hours before serving.
- Serve with whipped cream and additional ground nutmeg on top.
Nutrition Information
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Calories
175kcal
(9%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
101mg
(4%)
Potassium
92mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
254IU
(5%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 101mg | 4% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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