No-Bake Eggnog Pie

This No-Bake Eggnog Pie is the easiest holiday dessert you will make all season: creamy eggnog whisked with instant vanilla pudding, folded with whipped topping, spooned into a graham cracker crust and dusted with nutmeg. Five ingredients, about 5 minutes of work, and the fridge does the rest. For another festive treat, try our Christmas baklava.

Why You’ll Love This No-Bake Eggnog Pie

• Only 5 ingredients: crust, eggnog, pudding mix, whipped topping and nutmeg.
• No oven: frees up the oven for the holiday meal.
• Make ahead: it actually tastes best after chilling overnight.
• Light and creamy: a mousse-like filling with real eggnog flavor.

Ingredients for No-Bake Eggnog Pie

• 1 ready-made graham cracker crust (9 inch)
• 1 1/2 cups cold eggnog
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1 tub (8 ounces) whipped topping, thawed, divided
• 1/2 teaspoon ground nutmeg, plus more for dusting

Ingredient Notes

• Eggnog: use store-bought pasteurized eggnog, well chilled, so the pudding sets firmly.
• Pudding mix: it must be instant pudding, not the cook-and-serve kind.
• Whipped topping: thaw it in the fridge. You can swap in 2 cups of whipped heavy cream sweetened with a little powdered sugar.
• Crust: a homemade graham cracker crust works too; chill it first.
• Nutmeg: freshly grated nutmeg gives the strongest holiday aroma.

Instructions

1. Whisk: in a large bowl, whisk the cold eggnog and pudding mix for 2 minutes until it starts to thicken.
2. Season: whisk in the 1/2 teaspoon nutmeg.
3. Fold: gently fold in half of the whipped topping until smooth and no streaks remain.
4. Fill: spoon the filling into the crust and smooth the top.
5. Top: spread or pipe the remaining whipped topping over the pie and dust with nutmeg.
6. Chill: refrigerate at least 4 hours, or overnight, until set. Slice with a knife dipped in warm water.

Tips for the Best No-Bake Eggnog Pie

• Keep the eggnog very cold for a firm set.
• Fold, do not stir, so the filling stays light and airy.
• Chill overnight for the cleanest slices.
• Wipe the knife between cuts.
• Add a pinch of cinnamon to the top for extra warmth.

Serving Ideas

• On a holiday dessert table next to mini baklava cheesecakes.
• With a sprinkle of crushed graham crackers or a cinnamon stick on each slice.
• After a big dinner with coffee or hot cocoa.
• With other no-bake treats like no-bake peanut butter Greek yogurt brownie crunch bars.

Variations

• Chocolate crust: use a chocolate cookie crust instead of graham.
• Spiced up: add 1/4 teaspoon cinnamon and a pinch of ground ginger to the filling.
• Mini pies: spoon the filling into mini crusts or cups.
• More easy desserts: try our caramel apple eclair cake.

Storage

Keep the pie covered in the refrigerator for up to 3 days. You can freeze it, well wrapped, for up to 1 month and thaw it in the fridge overnight before serving. Do not leave it at room temperature for more than 2 hours. For more on dairy and egg products, see the FDA guide to egg safety and the FDA safe food handling tips.

FAQ

Why did my pie not set?

The eggnog was not cold enough, or cook-and-serve pudding was used. Use instant pudding and chill at least 4 hours.

Can I make it the day before?

Yes. It slices best after a night in the fridge.

Can I use homemade eggnog?

Use a cooked, pasteurized homemade eggnog that is fully chilled.

Can I use real whipped cream?

Yes. Whip 1 cup heavy cream with 2 tablespoons powdered sugar to stiff peaks and use it in place of the topping.