This No Bake Eggnog Pie is such an easy holiday dessert! It’s light, creamy, and full of cozy eggnog flavored pudding, all snuggled in a buttery graham cracker crust. The best part is there’s no baking, so its perfect when you need a quick dessert that still feels homemade!
This Eggnog Pie couldn’t be easier to make, and it tastes like Christmas in every bite. It uses instant pudding mix, and real eggnog, for the perfect creamy texture and flavor. The pudding helps the pie set up easily without baking, and with just a few ingredients, its a total win for busy holiday gatherings.
Why You’ll Love this Pie
- Quick and Easy: Just mix, pour, and chill. Only 8 Ingredients, and no baking needed!
- Holiday Flavor: Full of eggnog, nutmeg and cinnamon, this pie is a flavor that everyone will love this time of year.
- Light and Creamy Texture: The pudding filling is silky, smooth, and creamy in every bite. Perfect paired with the crunch graham cracker crust.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Eggnog Pie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Graham Crackers: We’re going to crush these up and blend them with sugar, and butter for the pie crust. You can also use a store bought graham cracker crust to skip a step.
- Instant Vanilla Pudding: This helps the pie mix up quickly, and hold its texture, instead of us making a homemade cooked pudding. But don’t follow the instructions on the pudding box.
- Eggnog: Use your favorite store-bought eggnog
- Nutmeg and Cinnamon: A little extra spice for the flavor of the pie.
- Cool Whip: Grab store bought Whipped Topping, or even better make your own homemade Whipped Cream.
How to make Eggnog Pie
Step 1: Make the Pie Crust. Blend or crush the graham crackers until you have a fine crumb. Mix them with sugar and melted butter and stir together until you have a sandy texture. Press the mixture into the bottom of a 9inch pie pan and press down tightly all over the bottom and edges of the pan. Place in the fridge until you need it.
Step 2: Make the Pudding Mixture. Add the pudding mix, eggnog, cinnamon, and nutmeg to a large bowl and stir together for a couple of minutes. Add 1 cup of the Cool Whip (or whipped cream) and gently fold it into the mixture.
Step 3: Assemble the Pie. Scoop the prepared pudding into the pie crust. Spread it evenly over the top. Cover the pie and place it in the fridge for at least 3 hours.
Step 4: Add Whipped Cream. When you’re ready to serve, pipe the remaining whipped topping on top of the pie. Slice it up and enjoy!
Tips and Tricks
- Instant Pudding: You want to use two boxes of instant pudding for this pie, not a cook pudding mix. Don’t follow the recipe on the side of the box, follow the amounts listed below.
- Gingersnap Crust: Instead of graham crackers, try a gingersnap crust for an even stronger festive flavor. You’ll want 1 and 1/2 cups of gingersnap cookie crumbs.
- Don’t Rush: The pie needs to chill for at least three hours, even longer is great too, this will ensure the filling sets up. This means, this is a great make ahead recipe!
Storage Instructions
Store the leftover pie covered in the fridge for up to 3 days. It needs to be chilled until serving since its made with dairy.
You can also freeze the pie for up to 1 month. I prefer serving the pie straight from frozen because the pie filling will loosen after freezing and thawing.
This No Bake Eggnog Pie is the perfect dessert for the holidays. It comes together in just minutes, so its a great dessert during the busy holiday season. Perfect for Thanksgiving dessert, Christmas dinner, or a holiday party! One bite and you’ll want to make it every Christmas!
More No Bake Desserts
No Bake Eggnog Pie
Ingredients
For the Graham Cracker Crust:
- 12 Graham Crackers
- 6 TBS Unsalted Butter (melted)
- 2 TBS Granulated Sugar
For the Pie:
- 2 3.4 oz Packages of Instant Vanilla Pudding
- 2 1/2 cups Chilled Eggnog
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- 8 oz Whipped Topping (thawed) (divided)
Instructions
For the Graham Cracker Crust:
- Crush the graham crackers into a fine crumb. You can use a blender or food processor. 12 Graham Crackers
- Add the granulated sugar and melted butter to the graham cracker crumb in a medium bowl. Mix together until you have a nice crumbly mixture. 6 TBS Unsalted Butter, 2 TBS Granulated Sugar
- Pour the crumbly mixture into the bottom of a greased 9inch pie pan and press down hard and evenly on the bottom and the edges of the pan. Place in the fridge to chill until needed.
For the Pie:
- Add the pudding mix, eggnog, nutmeg, and cinnamon to a large bowl and stir together for a couple of minutes until it thickens. 2 3.4 oz Packages of Instant Vanilla Pudding, 2 1/2 cups Chilled Eggnog, 1/4 tsp Ground Nutmeg, 1/4 tsp Ground Cinnamon
- Add 1 cup of the whipped topping to the pudding mixture, and fold it gently into the pudding until mixed evenly. 8 oz Whipped Topping (thawed)
- Cover the pie and place it in the fridge to chill for at least 3 hours, up to overnight.
- When you're ready to serve, pipe the remaining whipped topping on top of the pie. Sprinkle with additional nutmeg if desired. Slice into pieces and enjoy.
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