This easy no-bake recipe for eggnog pie is a creamy Christmas dessert. A sweet graham cracker crust filled with a fluffy whipped eggnog vanilla pudding is so yummy. A dash of nutmeg on the top and eggnog has never tasted better.
If you love cream pies and eggnog, this recipe will be your new holiday favorite. Who says you can only drink eggnog? The classic flavors of nutmeg, vanilla, cinnamon, & cream are perfect for pie-making. One bite and you will agree this is the best holiday pie.
For obvious reasons, this pie recipe is ideal for Christmas and the rest of the winter holiday season. Typically eggnog is easy to find at that time of year in stores since it is considered a Christmas & New Year's Eve beverage. But this pie is great any time of year so if you find eggnog - give this dessert a try.
This was inspired by my recipe for Sugar Cream Pie on this site. This Hoosier state classic is a custard pie with a yummy cinnamon topping. The simple vanilla custard reminds me of eggnog so I decided to come up with another yummy pie. This dessert pairs well with my Eggnog Vodka Martini if you want to be in eggnog heaven. It's the holidays, go for it!
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Ingredients
This simple holiday pie recipe only calls for 5 ingredients. The light & velvety filling is a combination of eggnog, vanilla pudding, and Cool Whip non-dairy topping. It really doesn't get any more delicious or easy than this no-bake eggnog pie recipe.
- Ready-Made Graham Cracker Crust
- Jell-o Instant Vanilla Pudding
- Eggnog
- Cool Whip
- Nutmeg
See the recipe card for quantities.
Instructions
No-Bake eggnog pie comes together in minutes. And since there is no baking involved, it is a great pie to make during the busy holidays when you need your time or oven for other things.
Here are the step-by-step instructions for whipping up this cream pie. Begin by removing the lid and/or any labels from your store-bought ready-made graham cracker crust. Place the clear plastic lid to the side, you will put this back on later.
You will need a medium-sized mixing bowl and your hand mixer for this recipe. To fold some of the ingredients, a rubber spatula is also needed.
In a medium-sized mixing bowl add the Jell-o instant vanilla pudding packet.
Pour in the eggnog. On low speed, whip for 1 minute using the hand mixer. It will be thick and that is ok.
Next, fold in the Cool Whip a little bit at a time. It took me 5 rounds of folding. Do NOT overfold or rush this step. You want it light & airy.
Once combined, spoon the filling into the pie crust. Sprinkle on the nutmeg.
Place the plastic top back onto the pie and crimp the edges. It is now time to chill the eggnog pie so it sets.
How Long to Chill Eggnog Pie
The pudding in this recipe sets pretty quickly. However, the pie will be fluffy and light due to the non-dairy whipped topping that is folded into the mixture. Depending on how solid you wish to have your slices of pie, the time to refrigerate or freeze will vary.
If you want firm slices that hold their shape - like my photos. The eggnog pie is best to be chilled in the freezer for about 4 hours. It will not freeze solid but be very firm and sliceable. Even if frozen overnight, it is still easy to slice and serve.
If you want a light and soft pie filling that is more like a pudding cream pie, do not freeze the pie. Place the completed pie in the refrigerator and chill for 2-4 hours before cutting. Either way, this pie is fantastic.
Hint: You can also freeze the pie and then slice it as needed. If you want it to be less firm and more creamy, simply let it rest for about 10 minutes on the counter before slicing. You will still have a slice of pie that holds its shape but the texture will also be smooth &velvety.
Substitutions & Variations
Here are a few alternative ingredient ideas for making eggnog pie. Keep in mind, I DO NOT recommend any substitutions for the eggnog. Do not try and use low-fat, fat-free, or sugar-free eggnog. The pie will not be set and have the correct consistency.
- Crust - instead of a graham crack crust, you can use a regular pie crust. But this you will have to prebake before filling. At this point, it is no longer a no-bake recipe but if that is what you prefer, that is fine too.
- Pudding - use sugar-free instant vanilla pudding if you want to cut back on some of the sugar content.
- Rum - add 2 teaspoons of rum extract to the eggnog and pudding when you mix it.
Equipment
To make this pie recipe, you will need mixing bowls, a spatula, and a hand mixer. Here are my favorite kitchen tools and they make baking so much easier.
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Storage
This pie is great to store in both the refrigerator or the freezer. It will last up to 5 days in the refrigerator with the top in place. It will also last up to 30 days in the freezer.
Since this no-bake eggnog pie stores so well, it is the perfect dessert to make ahead of time. What I love about this holiday dessert is that you can make it days before Christmas, Thanksgiving, parties, family arrives, or potlucks. It transports well as long as you keep it chilled.
FAQ
I have not tried using a homemade eggnog recipe to make this pie. Homemade eggnog recipes call for raw eggs. Most store-bought eggnog includes pasteurized eggs.
Since this is a no-bake recipe for safety reasons I only suggest using eggnog that is pasteurized. There is always a risk of salmonella from consuming raw eggs so please only use store-bought eggnog for this pie recipe.
This no-bake recipe is ideal for preparing hours or days before your holiday meal. It stores well for days in the refrigerator or even weeks in the freezer. This eggnog pie is one of the best make-ahead desserts for Christmas and New Year's Eve.
If you love easy to make freezer pies. Another make-ahead recipe that is a family-favorite is my Frozen Peanut Butter Pie.
No-Bake Eggnog Pie
Equipment
- hand mixer
Ingredients
- 1 3.4oz box Jell-o instant vanilla pudding mix
- 1 ½ cup full-fat eggnog
- 8 ounces Cool Whip 1 small tub - thawed
- 9 ounce graham cracker pie crust
- 1 teaspoon nutmeg
- 2 teaspoons rum extract optional
- whipped cream optional topping
Instructions
- Bring the Cool Whip to room temperature so it is fluffy and thawed.
- Remove the plastic cover on the store-bought pie crust. Place to the side and save to use as the top later.
- In a medium mixing bowl add the dry pudding mix and the eggnog. OPTIONAL - add rum extract at this time. Using a hand-mixer beat for 1 minute until thick and combined.
- Using a spatula, fold the Cool Whip non-dairy topping into the pudding mixture. Be gentle so it stays light and airy. Do not overmix or add too much at one time.
- Pour the pie filling into the prepared graham cracker crust. Using the spatula, smooth out the top and make sure the filling is evenly distributed in the crust.
- Sprinkle the top with a bit of nutmeg. Invert the plastic pie lid on top of the pie. Crimp down the edges to seal and close. Place the pie in the refrigerator and chill for at least 2 hours. It is best to chill overnight but a minimum of 2 hours is needed. See above section about refrigerating or freezing the pie for slicing.
- Slice the pie and top with whipped cream if desired. Enjoy.
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