Easy No-Bake Eggnog Pie

This no-bake eggnog pie features a creamy eggnog filling with warm spices, all set in a buttery graham cracker crust. It’s an easy, festive dessert perfect for the Christmas season.

No-Bake Eggnog Pie Recipe

This no-bake creamy pie recipe is an eggnog lover’s dream. Just mix up instant vanilla pudding, a pinch of cinnamon and nutmeg, some eggnog, and Cool Whip, dump it into a store-bought graham cracker crust, and boom – dessert’s served. The best part? It’s as easy as pie (literally), and you can whip it up in advance, saving you from any last-minute kitchen chaos during the holiday season.

If you love eggnog, check out my Easy Eggnog Poke Cake!

Simple Ingredients

• Instant vanilla pudding mix: Creates a smooth, creamy texture and helps the filling set without baking.
• Ground cinnamon and nutmeg: Add warm, festive holiday flavors that complement the eggnog.
• Eggnog: The star ingredient, giving the pie its rich, creamy filling and signature holiday flavor.
• Whipped topping: Adds a light, airy texture for a perfectly creamy pie.
• Graham cracker pie crust: A buttery, crunchy base. Use a premade crust to keep the recipe quick and simple.

Making the Creamy Pie

1. Mix dry ingredients – Whisk together instant vanilla pudding mix, ground cinnamon, and ground nutmeg in a large mixing bowl.
2. Add eggnog – Add the chilled eggnog into the dry mixture and whisk until the pudding thickens and achieves a smooth consistency.

3. Fold in whipped topping – Gently fold in half of the whipped topping (approximately 1 ½ cups) to the pudding mixture.
4. Spread in crust – Transfer the pudding mixture into a 9-inch graham cracker crust, spreading it evenly.
5. Refrigerate – Place the pie in the refrigerator for at least three hours to allow the pudding to set.
6. Top with whipped topping – Just before serving, add the remaining whipped topping for a final layer of lightness. Enjoy your no-bake eggnog pie!

Variations and Substitutions

Homemade whipped cream – Swap the whipped topping with homemade whipped cream for a fresher touch. Beat 3/4 cup of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold the whipped cream into the eggnog mixture to maintain the pie’s light and creamy texture.

Spiked eggnog pie – For an adult twist, add a tablespoon or two of your favorite spiced rum or bourbon to the eggnog before adding it to the dry ingredients.

Homemade crust – I used a pre-made graham cracker crust to keep this pie extra easy. To add a more homey touch, you can make your own crust. Crush 12 sheets of graham crackers into fine crumbs in a food processor. Mix the graham cracker crumbs with three tablespoons of granulated or brown sugar and six tablespoons of melted butter and firmly press the mixture into a pie plate.

Crust variety – Mix it up with your crust choice! Gingersnap, flaky pastry, or vanilla wafer crust are all great options that will offer distinct textures and flavors to your pie.

Maple infusion – Elevate the flavor profile by replacing 1/4 cup of the eggnog with rich maple syrup. This simple adjustment introduces a subtle maple twist to your no-bake eggnog pie, creating a harmonious blend of holiday flavors.

Tips for success

• Use instant pudding – Ensure you use instant pudding mix, not the cook-and-serve variety.
• Opt for full-fat eggnog – To achieve a firmer pudding and a more decadent filling, use full-fat eggnog rather than the lighter versions. The richness of full-fat eggnog enhances the overall texture and indulgence of the pie.
• Chill ingredients – Ensure the eggnog and whipped topping are well-chilled before incorporating them into the recipe. This helps maintain the pie’s creamy texture.
• Whisk thoroughly – When combining the dry ingredients with the eggnog, whisk thoroughly to ensure the instant pudding mix dissolves completely, preventing any lumps in the filling.
• Fold gently – When folding in the whipped topping, do so gently. This maintains the airiness of the topping, resulting in a light and fluffy texture.
• Refrigerate adequately – Allow the pie to chill in the refrigerator for at least three hours, preferably longer, to ensure the filling sets. This step is crucial for the best texture and flavor. This pie is perfect to make the day before!

Storage

Store leftovers in the refrigerator for 2-3 days. It’s best to store leftovers in the foil pan provided if utilizing a store-bought crust. Store-bought crusts tend to be thinner than homemade ones and can lose structural integrity under the weight of the pudding if removed from the pan for an extended period.

The pie can be frozen for up to three months. If you are freezing the pie, I recommend serving it frozen rather than letting it thaw completely. The texture of the filling will be slightly different once thawed.

Love no-bake desserts?

Check out these easy recipes.

• No-Bake Butterscotch Pie
• No-bake Cranberry Pie
• Oreo Fluff

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