Introduction

This No Bake Eggnog Pie is a creamy and festive dessert perfect for the holiday season. With a smooth eggnog filling set in a graham cracker crust, it’s easy to prepare and sure to impress your guests.

A slice of creamy pie with two clear layers sits on a white plate on a white marbled surface. The bottom layer is a golden brown, crumbly crust, while the top layer is a thick pale yellow filling with small specks inside. A swirl of white whipped cream with a light dusting of brown powder decorates the top center of the slice. Crumbs and specks are scattered around the plate, with a piece of the pie held on a black fork resting beside the slice. In the background, more slices and plates can be seen slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 graham cracker crust
1 vanilla instant pudding mix (153g box)
1 1/2 cups eggnog
2 cups cool whip or whipped cream
1/2 teaspoon ground nutmeg

Instructions

Step 1: In a medium bowl, combine the eggnog and vanilla instant pudding mix.
Step 2: Use a hand mixer to beat the ingredients together until fully combined and smooth.
Step 3: Gently fold in the cool whip and 1/4 teaspoon of ground nutmeg until well mixed.
Step 4: Pour the mixture into the graham cracker crust and spread it evenly using a spatula. Sprinkle the remaining 1/4 teaspoon of nutmeg on top.
Step 5: Refrigerate the pie for at least 5 hours, or overnight, until it is firm and set before serving.

Tips & Variations

For added flavor, try folding in a teaspoon of rum extract or a tablespoon of finely chopped toasted pecans.
Use homemade whipped cream instead of cool whip for a fresher taste.
Garnish with grated nutmeg or cinnamon sticks for an elegant presentation.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes for easier slicing. This pie is best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

The image shows a creamy light beige pie with a thick crumbly golden-brown crust in a silver foil pie pan set on a white marbled textured surface. The pie has one large slice missing, revealing two layers: a thick crumb crust at the bottom with a smooth, thick creamy filling on top that has a slightly textured surface. A dollop of white whipped cream sits neatly on top of the pie near the cut section, and the pie is lightly sprinkled with light brown spices across the top. Some crumbs are scattered inside the empty pie section, and stacked white plates can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade eggnog instead of store-bought?

Yes, homemade eggnog works perfectly and adds a rich, fresh flavor to the pie.

Is it necessary to use a graham cracker crust?

While graham cracker crust is traditional, you can substitute with a chocolate cookie crust for a different twist.

No Bake Eggnog Pie Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

A creamy and festive no-bake eggnog pie made with a graham cracker crust, instant vanilla pudding, eggnog, and whipped cream, perfectly spiced with nutmeg. This easy-to-make dessert is chilled until firm, making it an ideal holiday treat that requires no baking.

Author: zara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 5 hours 15 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 graham cracker crust

Filling

1 vanilla instant pudding mix (153g box)
1 1/2 cups eggnog
2 cups cool whip or whipped cream
1/2 teaspoon ground nutmeg

Instructions

Combine eggnog and pudding mix: In a medium bowl, add the eggnog and vanilla instant pudding mix together.
Mix until smooth: Using a hand mixer, beat the mixture until it is well combined and has a smooth texture, free of lumps.
Fold in whipped cream: Add the cool whip or whipped cream along with 1/4 teaspoon of ground nutmeg. Gently fold the ingredients together until fully incorporated.
Fill crust: Pour the filling into the prepared graham cracker crust. Use a spatula to spread the mixture evenly across the crust.
Garnish and chill: Sprinkle the remaining 1/4 teaspoon of nutmeg over the top of the pie. Refrigerate until the pie is firm, at least 5 hours or overnight for best results.

Notes

For a stronger eggnog flavor, use freshly made or high-quality eggnog.
Ensure the pudding mix is fully dissolved to avoid a grainy texture.
Chilling overnight will improve the pie’s firmness and flavor melding.
This pie is best served cold and can be stored covered in the refrigerator for up to 3 days.
Use whipped cream instead of Cool Whip for a fresher taste if preferred.

Keywords: no bake pie, eggnog pie, holiday dessert, graham cracker crust, instant pudding dessert, easy Christmas pie