Easy No-Bake Eggnog Pie

Escape the oven’s grasp and dive into the effortless charm of our no-bake eggnog pie. With a creamy eggnog filling nestled in a simple graham cracker crust, this recipe is a laid-back yet indulgent addition to your holiday dessert lineup. It is sure to become a family favorite.

This no-bake creamy pie recipe is an eggnog lovers dream. Just mix up some eggnog, instant vanilla pudding, cool whip a pinch of cinnamon and nutmeg, 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.

Ingredients for No-Bake Eggnog Pie

• Instant vanilla pudding mix – Adds a creamy texture and a sweet, custard-like flavor, giving the pie its creamy and luscious filling.
• Ground cinnamon – A pinch of this warm spice infuses the pie with a comforting, aromatic flavor.
• Ground nutmeg – Brings a slightly nutty and earthy note to the pie, enhancing its depth and richness.
• Chilled eggnog – The star of the show brings its rich, eggy goodness adding the signature holiday flavor that makes this pie a holiday favorite.
• Whipped topping – This airy topping adds a light and fluffy texture to the pie, complementing the creamy filling.
• Graham cracker pie crust – The trusty base that holds it all together and adds a buttery, crunchy element, providing the perfect contrast to the smooth, dreamy filling.

Making the No-Bake Eggnog 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 introduce a light and airy texture 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 whipping 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

• Choose instant pudding – Ensure you use instant pudding mix, not the cook-and-serve variety. Instant pudding ensures a quicker and more straightforward preparation process for this no-bake recipe.
• Opt for full-fat eggnog – To achieve a firmer pudding and a more decadent filling, opt for 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 both 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, or 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.

No-Bake Eggnog Pie FAQs

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Easy No-Bake Eggnog Pie

Author: Mandy

Celebrate the season with a no-bake eggnog pie featuring a creamy filling of luscious eggnog, warm spices, and a touch of maple, all nestled in a comforting graham cracker crust. Quick, easy, and make-ahead – the perfect holiday dessert for a joyous and delicious gathering.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Chill Time 3 hours hrs

Course Dessert

Cuisine American

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

• 2 (3.4 ounce) boxes of instant vanilla pudding mix
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 ½ cups chilled eggnog full-fat
• 1 (8 ounce) tub of whipped topping thawed and divided
• 1 (9 inch) graham cracker crust homemade or store-bought

Instructions

 

• Whisk together the pudding mix, cinnamon, and nutmeg in a large bowl.
• Add the eggnog and whisk until the pudding thickens.
• Fold in ½ the tub of whipped topping (about 1 ½ cups).
• Turn the pudding mixture into the graham cracker crust and spread it into an even layer.
• Refrigerate the pie for at least three hours to allow the pudding to set.
• Pipe or dollop the remaining whipped topping on top of the pie before serving and enjoy.

Notes

• Store leftovers in the refrigerator for 2-3 days.
• 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, as the texture of the filling will be slightly different once thawed.
• If using a store-bought crust I recommend storing leftovers in the foil pan. Store-bought crusts are usually thinner than homemade ones and can collapse under the weight of the pudding if left out of the pan for extended periods

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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