No-Bake Eggnog Pie is a creamy pie made with vanilla pudding mix, nutmeg, eggnog, rum, and whipped cream that tastes just like a glass of eggnog! If you are now craving the drink, I also have a Blender Eggnog you will love!
No-Bake Eggnog Pie
Eggnog has been around for hundreds of years, and it is debatable as to when it became a symbol of the holidays. But, here we are, and when I mention eggnog, either people love it or hate it! If you love eggnog, you will definitely love this eggnog pie. And, even if you are not a fan of it, you still might love this creamy, no-bake pie! In fact, a few folks that are not a fan of the drink still enjoyed a piece of this pie. Be sure to add it to your Christmas Menu!
Eggnog Pie Ingredients
Crust: A classic graham cracker crust is used in this pie. You need about 1 1/2 cups of graham cracker crumbs, which is about 10-12 cracker sheets, crushed. You could also use a store-bought graham cracker crust.
Pudding: Look for cook and serve vanilla pudding, not instant.
Nutmeg: Nutmeg is used in the pie filling as well as sprinkled on top of the pie for garnish.
Eggnog: If you don’t have any eggnog on hand, make your own homemade eggnog to use!
Rum: If you don’t have rum, you could also use brandy. Or, simply leave it out if you do not want to add alcohol.
Heavy Cream: The heavy cream will be whipped to fold into the filling. You could also use cool whip. If using a store-bought cool whip, you will need about 4 cups.
For the crust, I am sticking with a graham cracker crust. You can buy a graham cracker crust, buy graham cracker crumbs, or simply smash a bunch of graham crackers to make the crust.
To make the crust, combine the graham cracker crumbs and the butter in a small bowl. Use a fork to mix the two ingredients, making sure that every single graham cracker crumb is coated in butter. The butter binds everything together so bits of crust don’t pop up in the pie. If the crust seems too crumbly, add more melted butter.
Add the graham cracker crust to a 9-inch pie dish. Use your hand to press it flat to the bottom and up the sides. Use a kitchen glass to press the crust even flatter. Set the crust aside as you make the filling.
How to Make Eggnog Pie
This is a no-bake pie that does need to chill overnight before serving. The first step is to combine the pudding mix, nutmeg, and eggnog in a saucepan. Mix the ingredients well and cook over medium heat, stirring constantly, until thick. This will take 10-15 minutes (it took me 12 minutes, to be exact).
Remove the pudding mixture from the heat and stir in the rum (if adding). Transfer the mixture to a bowl, cover, and place it into the refrigerator to chill for at least an hour, or until chilled completely.
Meanwhile, make the whipped cream. To make the whipped cream, use a hand mixer to slowly mix the heavy cream until it gets thicker. Be patient; if you crank up the mixing speed too high, be prepared to get sprayed! Eventually, increase the mixer to high speed until stiff peaks are formed. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed.
After the heavy cream has been whipped and the pudding mixture has chilled completely, remove the pudding mixture from the refrigerator. Beat the pudding mixture until it is smooth; then, fold in the whipped cream. Spoon the filling into the graham cracker crust and sprinkle the top with nutmeg. Let the no-bake eggnog pie chill in the refrigerator overnight before serving. Store leftovers in the refrigerator for up to 3 days.
Can I Freeze this Pie?
Yes! This pie is easy to make ahead of time and freeze for later. Simply cover it with plastic wrap and store it in a freezer-safe container for up to 3 months. When ready to enjoy, let it thaw in the refrigerator overnight to devour the next day.
No Bake Eggnog Pie
Graham Cracker Crust
- 1½ cups (10-12 sheets, 126 g) honey graham crackers, finely crushed
- 6 tablespoons (85g) butter, melted
- 1 package (4.6 ounces) cook and serve vanilla pudding mix, not instant
- ¼ teaspoon ground nutmeg
- 1½ cups (381g) eggnog
- 2 teaspoons rum
- 2 cups (476g) heavy cream
- 1 pinch ground nutmeg
- Add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. (If the crust is too crumbly, add more butter.)
- Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
- In a medium saucepan, combine pudding mix, nutmeg, and eggnog. Mix well. Cook over medium heat, stirring constantly, until very thick and bubbly (10-15 minutes).
- Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate for 1 to 1 1/2 hours, or until chilled completely.
- In a medium bowl, add the heavy cream. Using a hand mixer, start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.) Increase the speed to high and mix until you get thick, stiff peaks.
- Remove the chilled pudding from the refrigerator and beat until smooth. Then, fold in the whipped cream.
- Spoon the filling into the graham cracker crust. Sprinkle additional nutmeg over the top for garnish. Chill overnight before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.