Looking for a festive and easy holiday dessert? This no bake eggnog pie recipe is the perfect holiday treat!
With its rich and creamy eggnog flavor, this easy dessert is sure to become a family favorite. Plus, it requires no baking and is made with simple ingredients, so you can whip it up in no time and enjoy it’s delicious holiday flavor without any of the fuss.
Check out more festive Christmas recipe favorites to complete your holiday spread!
Whether you’re entertaining guests or just treating yourself, this easy pie recipe is a must-try this Christmas season.
How to Make Creamy Eggnog Pie
Gather all of your ingredients:
Make the graham cracker pie crust and place in the freezer until you are ready for the filling.
A springform pan helps the pie hold its shape, but a 9-inch regular pie pan works too, though it may not be as uniform.
In a large mixing bowl, combine the instant vanilla pudding mix, eggnog, milk, rum extract, and nutmeg using a hand mixer.
Gently pour the creamy filling into the middle of the crust and spread the mixture evenly.
Refrigerate for a minimum of 4 hours.
Place dollops of homemade whipped cream around the top of the pie using a piping bag. Decorate each dollop with a piece of whole star anise and a sprinkle of ground nutmeg as garnish.
Store in the fridge, covered, in an airtight container, for up to 4 days. Freeze in an airtight container for up to 2 months. It will need a bit to thaw before consuming, if being frozen.
For best results, let the pie sit for a few minutes after removing it from the fridge to relax the crust. A thin knife or spatula can help release it from the pan.
Yes! This no bake pie recipe is perfect for making ahead. Just store it in the fridge, covered, for up to 4 days. You can also freeze it for up to 2 months, but let it thaw in the fridge before serving.
If you’re loving the festive flavors of eggnog, you won’t want to stop at just one treat! Try making eggnog cupcakes for a fluffy, spiced dessert that’s perfect for any holiday gathering or take things up a notch with a creamy, decadent eggnog bundt cake. Explore a variety of indulgent Christmas desserts to bring a touch of magic to your celebrations. For the ultimate holiday classic, whip up homemade eggnog and these bite-sized mini pumpkin pies are perfect for sharing or savoring solo!
No Bake Eggnog Pie Recipe
Holiday dessert just got easier with this No Bake Eggnog Pie! So simple, so delicious.
Ingredients
- 1 ½ Cups Graham Cracker Crumbs (9 graham cracker sheets) or 1 pre-made graham cracker crust
- 6 Tablespoons Unsalted Butter, melted
- 2 Packages Vanilla Instant Pudding Mix
- 1 ½ Cups Whole Milk
- 1 Cup Eggnog
- 1 Teaspoon Ground Nutmeg (more for garnish)
- ½ Teaspoon Rum Extract
- 4-8 Ounces Cool Whip for Topping
- Whole Star Anise (optional garnish)
Instructions
- Break the graham crackers into smaller pieces and pulse in a food processor until they form fine crumbs. Or place the crackers in a sealed plastic bag and crush them with a rolling pin until fine.
- Add the graham cracker crumbs and melted butter to a medium mixing bowl and mix until the crumbs are well coated with the butter and the mixture is similar to wet sand.
- Press into your springform pan and up the edge about an inch.
- Place in the freezer until you’re ready to add the filling.
- In a large mixing bowl, combine the pudding mix, eggnog, milk, rum extract, and nutmeg.
- Using a hand mixer or stand mixer, beat the ingredients until they’re nice and thick.
- Remove your prepared pie crust from the freezer and gently pour the eggnog filling into the middle of the crust.
- Using a rubber spatula, spread the pudding mixture even so it sits flat.
- Place in the fridge for four hours or until cooled through and set.
- Using a frosting bag and Ateco 824 frosting tip, if desired, place dollops of cool whip around the entire edge of the entire pie.
- Place a whole star anise in the middle of the pie and prop a few in between every couple of the cool whip dollops.
- Sprinkle with a bit of ground nutmeg to finish garnishing.
Notes
Store in the fridge, covered for up to 4 days.