No-Bake Eggnog Pie

Name: No-Bake Eggnog Pie
Prep time: 20 min
Total time: 12 h 20 min
Yield: 6 - 8 serving(s)
Ingredients: 1 c. cold eggnog; 1/2 tsp. ground nutmeg, plus more for garnish; 1 (3.4-oz.) box instant vanilla pudding mix; 4 oz. cream cheese, cubed and at room temperature; 1/3 c. powdered sugar; 2 tbsp. bourbon, spiced rum, or brandy (optional); 2 c. cold heavy cream; 1 (9-in.) graham cracker crust (homemade or store-bought)

Save oven space for more Christmas cookies.

By Ree DrummondPublished: Dec 3, 2024

1 Rating

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C.W. Newell

Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Total Time:

12 hrs 20 mins

No-bake desserts are a marvelous invention, especially when they're as delicious as this no-bake eggnog pie. It's light and cold and creamy and exactly the dessert I want to eat after a giant Christmas dinner. But even better, this eggnog recipe is miraculously easy, thanks to a few convenience items.

The filling of this pie is made with store-bought eggnog. You could probably use homemade eggnog, but that would defeat the purpose of it being an easy, no-bake (or cook) Christmas dessert. The filling also has boxed pudding mix. And the final hero of this Christmas pie is a graham cracker crust. I'll be buying mine, but you can make your own if you have the time. If your oven is tied up with Christmas cookies, this no-bake pie will save the day. It takes about 20 minutes of prep time, then just store it in the fridge (or freezer!) until it's time to eat.

Can you make no-bake eggnog pie ahead of time?

Yes, that's part of what makes this dessert so wonderful. The pie can be made up to two days in advance, covered, and stored in the refrigerator. Store the extra whipped cream mixture in a separate container and use it to top the pie just before serving. If the extra whipped cream looks a little deflated, you can re-whip it with an electric mixer or just a whisk until it fluffs up a little.

Can you freeze no-bake eggnog pie?

You sure can! If you're freezing the pie, go ahead and add the remaining whipped cream mixture on top. Then, wrap the pie lightly in a few layers of plastic and freeze for up to three months. Let the pie thaw in the refrigerator overnight before serving.

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Ingredients

1 cup
cold eggnog
1/2 tsp.
ground nutmeg, plus more for garnish
1
(3.4-oz.) box instant vanilla pudding mix
4 oz.
cream cheese, cubed and at room temperature
1/3 cup
powdered sugar
2 Tbsp.
bourbon, spiced rum, or brandy (optional)
2 cups
cold heavy cream
1
(9-in.) graham cracker crust (homemade or store-bought)

Directions

1. Step 1In a large bowl, whisk together the eggnog, nutmeg, and pudding mix until the mixture starts to thicken to soft-set consistency, about 2 minutes.
2. Step 2In a stand mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, and bourbon, if using. Mix on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium high, and beat until stiff peaks form, 2 to 3 minutes.
3. Step 3Scoop 1 cup of the whipped cream mixture into the eggnog pudding, folding gently until combined. Add 1 cup more of the whipped cream mixture and gently fold until the mixture is well combined and fluffy.
4. Step 4Spoon the eggnog pudding mixture into the graham cracker crust, smoothing the top. Cover, and refrigerate for 12 hours or overnight. Transfer the remaining whipped cream mixture to an airtight container and refrigerate until ready to serve.
5. Step 5When ready to serve, top the pie with the reserved whipped cream mixture and a dusting of nutmeg.