Eggnog Pie Recipe (No Bake)

4.41 from 5 ratings

Eggnog Pie Recipe (No Bake)

I took my tried-and-true chocolate pudding pie recipe and turned it into the ultimate no-bake eggnog pie that everyone loves. The secret? Heavy cream instead of milk. It makes the pie thicker, more stable, and gives it a mousse-like texture.

Prep Time20

Chill Time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: eggnog desserts, eggnog pie no bake, no bake pie recipe

Servings: slices

Author: Beth

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.

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