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This No Bake Eggnog Pie is made with a homemade graham cracker crust, creamy eggnog filling, and easy whipped topping.
Lightly spiced and full of eggnog flavor, it’s the perfect no bake dessert for the holiday season.
‘Tis the season…for eggnog! Though the rich, creamy drink is only in the grocery stores for a few months of the year, I can never get enough.
I think it’s highly underrated – especially in the ways it can be used to make other great desserts.
If you’re a serious eggnog lover, you know what I’m talking about. Eggnog is to winter what pumpkin spice is to fall, in my opinion, and I love incorporating the flavor into my winter baking.
Or, not baking, in the case of this eggnog pie recipe. This easy dessert is loaded with eggnog flavor with just a hint of nutmeg and despite being made entirely from scratch, no baking is required. As a bonus, you’ll need just around 10 ingredients too.
This creamy pie will become a family favorite! The rich eggnog mixture is perfect for the Christmas season. Eggnog lovers can’t get enough of this holiday flavor.
Why You’ll Love It
If you’re looking for an impressive but no-stress dessert this holiday season, this easy pie recipe is it. Here’s why.
- No baking required. Let’s start with the best part – this pie recipe requires absolutely zero baking. In fact, it doesn’t even require the stovetop! You’ll just need a large bowl and an electric mixer.
- Perfect for making ahead. Since this pie needs to chill for several hours, it’s ideal for making a day in advance. Note that you will need to add the whipped topping to the top of the pie right before serving, or at most 2 hours before.
- Ideal for the holidays. Eggnog recipes are popular around Christmas but also work for New Year celebrations too.
- Short ingredient list. Including the graham cracker pie crust and the whipped topping, this no bake pie is made with just 10 ingredients.
Recipe Ingredients
Each part of this recipe – the graham cracker crust, the eggnog filling, and the whipped topping – requires just a few ingredients. Be sure to check the recipe card below for the measurements.
Crust
Graham cracker crumbs – You can either buy the prepared crumbs at the store or if you want to crush your own, you’ll need about 9 graham crackers.
Brown sugar – Brown sugar adds a rich sweetness to the crush.
Butter – Unsalted butter helps hold the crust together.
Filling
Instant vanilla pudding mix – Either the 3.4 or 3.8-ounce boxes will work. Be sure to grab instant pudding mix, not stovetop pudding.
Heavy whipping cream – Heavy whipping cream gives the eggnog pie filling its shape.
Eggnog – You can’t make an eggnog dessert without eggnog! I have not tired this no bake eggnog cream pie with homemade eggnog.
Ground nutmeg – Additional warm flavor that enhances the eggnog.
Cool whip – Gives the filling a light, fluffy, and smooth texture.
Topping
Heavy whipping cream – The base of the homemade whipped cream topping.
Powdered sugar – Sweetens the whipped cream and helps create a smooth texture.
Vanilla extract – For a little extra flavor in the whipped cream.
Nutmeg – A little nutmeg is also added to the whipped topping for extra creamy eggnog flavor in the pie.
Easy Variations
Here are a few ways to switch up the flavor of this easy eggnog pie.
- Use flavored eggnog. I used classic eggnog in this recipe but there are several different flavors available, like sugar cookie, vanilla, and pumpkin spice. Feel free to use any of them for a different flavor. Note that if you use pumpkin spice, you won’t need to add the nutmeg.
- Try a different spice. If you’re not a fan of nutmeg, cinnamon would also work.
- Use prepared whipped cream. If you don’t feel like making the whipped topping before serving, you can also use the whipped cream from the can and just add a sprinkle of nutmeg on top.
Switch Up The Crust
I used a homemade graham cracker pie crust, but feel free to use a pre-made graham cracker crust.
I recommend buying a 9 inch premade pie crust if possible, the 8 inch ones are a little small for all the creamy filling.
Make a gingersnap crust by replacing the graham crackers with gingersnap cookie crumbs. Use a food processor or blender to make the crumbs. You’ll need the same amount.
Use our homemade oreo pie crust for a chocolatey flavor!
How to Make Eggnog Pie
This no-bake pie requires just a few minutes of hands-on prep time, though it will need to chill for at least 4-8 hours. This is a delicious dessert to prepare the night before!
Crust
Prepare the crust. In a small bowl, Combine the graham cracker crumbs, brown sugar, and melted butter. Press evenly into the bottom of a pie pan. Place in the fridge until the filling is prepared. Skip this step if using a premade crust.
Filling
Prepare the filling. Combine the pudding mix, heavy whipping cream, eggnog, and nutmeg, beat on high speed until well blended.
Add the cool whip. Mix in the cool whip on low until combined. Spread the mixture over the crust, cover with plastic wrap and refrigerate for 4-8 hours.
Topping
Freeze the utensils. Before preparing the topping, freeze the bowl and beaters for 15 minutes.
Make the whipped cream. Add all topping ingredients to the chilled bowl. Beat for 4-5 minutes, until stiff peaks form and it’s scoopable with a spoon while still holding its shape.
Serve. Spoon the whipped topping onto the pie. Slice and serve.
Tips for Success
Here are a few helpful tips for making this no bake eggnog pie.
Be sure to pack the crust down. I like to use the bottom of a measuring cup to help pack the crust down into the pie plate. You want it pressed tightly into the pan so that it stays together when you slice it.
Use a stand mixer. I highly recommend using a stand mixer when making the pie filling, as the heavy cream and instant pudding combined make a pretty thick mixture.
The more chill time, the better. While this pie should be mostly set in 4 hours, I highly recommend refrigerating it for longer. You can even make it the night in advance if desired.
Use chilled equipment and ingredients for the topping. In addition to chilling the bowl and beaters to make the whipped cream, you also want to be sure your heavy whipping cream is also well-chilled. If anything is warm, it can prevent the mixture from forming stiff peaks.
How to Store Leftovers
Leftover eggnog pie should be stored in the fridge, either tightly covered with plastic in the pie pan or in an airtight container. It will last for up to 3 days, though note the whipped cream topping may not last as long.
Have leftover eggnog? Make this Eggnog Martini!
How To Freeze
Yes, you can freeze this eggnog pie. However, you’ll want to do so without the whipped topping.
Prepare the no bake pie as directed above and allow it to set in the fridge for 8 hours. Then wrap tightly in plastic wrap and foil. Freeze for up to a month. Thaw overnight in the fridge and add the whipped cream topping just before serving.
Make Mini Pies
Turn this perfect dessert into mini no bake eggnog pies by using the mini store-bought graham cracker pie crusts. Mini pies make great Christmas desserts!
More Desserts
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Eggnog Pie
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, about 9 graham crackers
- ¼ cup brown sugar
- 6 tbsp butter, unsalted, melted
Filling
- 2 boxes instant vanilla pudding mix, 3.4 or 3.9 oz boxes, not the large 5.1 or 5.9 oz boxes
- 2 ½ cups heavy whipping cream
- ½ cup eggnog
- ½ tsp nutmeg
- 8 oz cool whip, thawed
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp nutmeg
Instructions
Crust
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
Filling
- In a stand mixer or large mixing bowl, combine the pudding mix, heavy whipping cream, eggnog and nutmeg with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.
- Add the cool whip, mix on low until combined. Spread this mixture over the crust. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.
Topping
- Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and nutmeg, beat with an electric mixer for 4-5 minutes, or until stiff peaks form. It is ready when scoop-able with a spoon and holds its shape.
- Spoon onto the pie. Slice and serve.
Great recipe! I would add a couple of TBSP of Rum and/or Brandy to this recipe. Intensify the flavor a little more with all that cream richness!
Can you freeze this if made ahead of time?
Just finished putting this together. Not sure why a deep dish pie crust isn’t recommended. I used a standard nine inch, and it’s too much filling.Â