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Eggnog Pie
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This divine no-bake eggnog pie is the perfect holiday dessert that tastes just like a cup of creamy eggnog in pie form. The velvety pie is a blend of delicious eggnog flavor, silky pudding and spices, and with no baking required, it’s super easy to make.
Eggnog is the flavor that always brings thoughts of the holiday season. Check out our favorite recipe for eggnog jello shots. Our creamy eggnog fudge is another heavenly treat that will be a welcome addition to your holiday dessert trays.
EGGNOG PIE INGREDIENTS
You’ll need:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1½ cups eggnog
- ½ teaspoon freshly ground nutmeg
- 1 cup heavy whipping cream
- 1 prepared (pre-baked) 9-inch pie crust, use our pie crust recipe
PRO TIP:
Make sure you are using instant pudding rather than the stovetop version.
SUBSTITUTIONS AND ADDITIONS
ALCOHOL: You can add a splash of rum or bourbon to the pudding mixture. Just make sure you reduce the other liquid you are adding to the pie by equal amounts.
EGGNOG: You can use homemade eggnog or fresh eggnog from the grocery store. Be cautious using ultra-pasteurized eggnog as the milk enzymes may interfere with the thickening reaction when mixed with the pudding mix.
PIE CRUST: You can either use store-bought premade pie crust or try our homemade pie crust recipe for your eggnog custard pie.
WHIPPED CREAM: You can make your own homemade whipped cream or add a spoonful of Cool Whip on top.
HOW TO MAKE THIS EGGNOG PIE RECIPE
STEP ONE: In a medium bowl, whisk together instant pudding mix, eggnog, and nutmeg until the eggnog mixture begins to thicken (about 5 minutes).
STEP TWO: In a separate bowl (or in a stand mixer), whisk the heavy cream on high speed until stiff peaks form.
STEP THREE: Gently fold the whipped cream into the eggnog pudding mixture.
STEP FOUR: Transfer pie filling into the prepared pie crust.
PRO TIP:
If you are using a store-bought pie shell in a foil pie plate, we’d recommend setting it in a glass pie plate for added stability.
STEP FIVE: Chill for at least 3 hours to allow the pie to firm up.
PRO TIP:
As hard as it is to be patient, make sure you give this pie time to chill in the fridge before you serve it.
STEP SIX: Serve with additional whipped cream and sprinkle a little bit of fresh nutmeg on top of the pie.
HOW TO SERVE
Any serious eggnog lover will be a huge fan of this fantastic pie. It would be the perfect dessert at your Christmas dinner table. It’s light and fluffy and full of dreamy creaminess that is just right after a big meal.
MORE EGGNOG RECIPES
STORAGE
IN THE FRIDGE: Store this no-bake eggnog cream pie, covered, in the refrigerator for 3 to 4 days.
IN THE FREEZER: This no-bake pie can be frozen for up to four months in an airtight container.
Our holiday eggnog pie with its creamy filling and classic holiday flavor will be a new family favorite this festive season. No-bake pies are always a welcome addition to any table since they only take a few minutes to whip up. Only a handful of simple ingredients and you will have this delightful pie ready to go.
FREQUENTLY ASKED QUESTIONS
Can I make this eggnog pudding pie ahead of time?
This easy pie recipe needs to chill in the fridge for at least three hours to firm up, so it is a great recipe to make the day ahead.
Could I use a graham cracker crust instead of a regular pie crust for this recipe?
This no-bake recipe would also work with a graham cracker crust. Mix crushed graham crackers (store-bought crumbs or crush them yourself in a food processor or Ziploc with a rolling pin) with 5 tablespoons of butter, press into pie dish and bake at 300°F for 10 minutes.
Can I freeze eggnog pie?
This great recipe can be frozen for up to four months in an airtight container.
MORE RECIPES YOU’LL LOVE
Eggnog Pie
Creamy eggnog and pudding top a buttery, flaky pie crust for our festive eggnog pie.
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 10
Ingredients
- 3.4 ounces instant vanilla pudding mix
- 1 ½ cups eggnog
- ½ teaspoon freshly ground nutmeg
- 1 cup heavy whipping cream
- 1 prepared pre-baked pie crust (9-inch)
Instructions
- In a medium mixing bowl, whisk together instant pudding mix, eggnog, and nutmeg until the mixture begins to thicken (about 5 minutes).
- In a separate bowl (or in a stand mixer), whisk the heavy cream on high speed until stiff peaks form.
- Gently fold the whipped cream into the eggnog pudding mixture.
- Transfer pie filling into the prepared pie crust.
- Chill for at least 3 hours to allow the pie to firm up.
- Serve with additional whipped cream and a sprinkle of freshly grated nutmeg.
Notes
TIP: Make sure you are using instant pudding rather than the stovetop version.
TIP: If you are using a store-bought pie shell in a foil pie plate, we’d recommend setting it in a glass pie plate for added stability.
TIP: As hard as it is to be patient, make sure you give this pie time to chill in the fridge before you serve it.
Recipe Adapted from Meatloaf and Melodrama
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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Comments
Gloria says
Such a delicious treat – a new favorite for us!