No-Bake Eggnog Cream Pie Recipe

Introduction

This No-Bake Eggnog Cream Pie is a deliciously creamy dessert that captures the festive spirit of the holidays. With a buttery graham cracker crust and a rich eggnog-infused filling, it’s easy to make and perfect for entertaining.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup eggnog (cold, full-fat for the best flavor)
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon ground nutmeg (plus extra for garnish)
• ½ teaspoon vanilla extract
• 1 cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar (for topping)
• Dash of nutmeg or cinnamon for garnish

Instructions

1. Step 1: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom and sides of a 9-inch pie dish. Chill in the fridge for 15–20 minutes to set.
2. Step 2: Whisk the instant vanilla pudding mix and cold eggnog together in a mixing bowl until smooth. In another bowl, whip 1 cup of heavy cream with powdered sugar, nutmeg, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the eggnog mixture until fully combined. Pour the filling into the chilled crust.
3. Step 3: Whip the remaining 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Spread or pipe this over the pie filling. Sprinkle with a dash of nutmeg or cinnamon for garnish.
4. Step 4: Let the pie chill in the fridge for at least 4 hours or overnight to set completely. Slice and serve with extra nutmeg or a cinnamon stick if desired.

Tips & Variations

• Chill your mixing bowl and beaters before whipping the cream—it helps it whip faster and hold its shape better.
• Don’t skip the nutmeg; it’s essential for that classic eggnog flavor.
• Use full-fat eggnog for the creamiest, richest filling.
• For a twist on the crust, try using crushed gingersnaps or Oreos instead of graham crackers.
• For a dairy-free option, substitute almond or soy eggnog.
• Add a pinch of cinnamon or cloves to the filling for extra warmth.
• Make the pie up to 24 hours ahead, but add the whipped cream topping right before serving to keep it fluffy.
• Garnish with crushed gingerbread cookies or festive sprinkles for a holiday touch.

Storage

Cover the pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. When ready to serve, slice carefully. Leftovers reheat best served chilled; avoid warming to maintain the pie’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without an electric mixer?

Yes, you can whip the cream by hand using a whisk, but it will take longer and require more effort to reach stiff peaks.

What should I do if my pie filling is too runny?

Make sure to use full-fat eggnog and whip the cream to stiff peaks before folding it into the pudding mixture. Chilling the pie overnight also helps the filling set firmly.

No-Bake Eggnog Cream Pie Recipe

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This No-Bake Eggnog Cream Pie is a festive and creamy holiday dessert that captures the nostalgic flavors of eggnog in a smooth, luscious pie. With a crunchy graham cracker crust, a rich eggnog pudding filling, and a fluffy whipped cream topping dusted with nutmeg, this pie is easy to make and perfect for any seasonal celebration. It requires no baking, letting the fridge do the work to set this elegant and indulgent treat.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the filling:

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup eggnog (cold, full-fat recommended)
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon ground nutmeg (plus extra for garnish)
• ½ teaspoon vanilla extract

For the topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Dash of nutmeg or cinnamon for garnish

Instructions

1. Make the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for 15-20 minutes to set the crust.
2. Prepare the filling: In a separate bowl, whisk together the instant vanilla pudding mix and cold eggnog until smooth and thickened. In another chilled bowl, whip the heavy cream with powdered sugar, nutmeg, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture until fully incorporated. Pour the filling into the chilled crust and smooth the top.
3. Add the topping: Whip the remaining heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the pie filling evenly. Sprinkle a dash of nutmeg or cinnamon on top for garnish.
4. Chill and serve: Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set and develop sliceable texture. Serve chilled with optional extra nutmeg or a cinnamon stick garnish.

Notes

• Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold better shape.
• Don’t skip the nutmeg as it provides the signature eggnog flavor.
• Use full-fat eggnog for the creamiest and richest filling.
• Let the pie set in the fridge for at least 4 hours or overnight for the best texture.
• For a festive touch, add crushed gingerbread cookies or holiday sprinkles as garnish.
• Substitute graham crackers with gingersnaps or crushed Oreos for a flavor twist.
• Use almond or soy eggnog for a dairy-free variation.
• Add cinnamon or cloves to the filling for extra warmth in flavor.
• Make the pie up to 24 hours ahead; add the whipped cream topping just before serving to keep it fluffy.
• Store leftovers covered tightly in the fridge for up to 3 days.

Keywords: No-Bake Pie, Eggnog Pie, Holiday Dessert, Cream Pie, Easy Christmas Pie, Instant Pudding Pie, Festive Pie