Celebrate the holiday season with this creamy no-bake eggnog pie. It has the classic flavor of eggnog, a light and silky filling, and a sweet graham cracker crust, all without turning on the oven. This easy Christmas dessert uses just five simple ingredients, making it a perfect recipe for busy holiday baking days, family gatherings, Christmas Eve, or Christmas dinner.
This easy eggnog pie quickly became a holiday favorite because it tastes festive, looks beautiful on the dessert table, and can be prepared ahead of time. The filling is rich but fluffy, with the warm, nostalgic flavor everyone expects from eggnog. Since it needs time to chill, it is an ideal make-ahead dessert when your oven is already full of casseroles, cookies, and holiday side dishes.
If you enjoy the flavor of eggnog, this pie is a simple and delicious way to turn that seasonal drink into a memorable dessert. It is smooth, chilled, lightly sweet, and wonderful with a sprinkle of nutmeg or cinnamon before serving.
Why You’ll Love This No Bake Eggnog Pie
- It is easy to make. This no-bake eggnog pie comes together with a handful of ingredients that are easy to find during the holiday season. There is no baking required, so it is a stress-free dessert for busy days.
- It is perfect for making ahead. The pie needs several hours in the refrigerator to set, which makes it a smart choice for holiday planning. Prepare it the day before, keep it chilled, and serve it when you are ready.
- It has classic holiday flavor. Eggnog gives the filling its creamy texture and signature seasonal taste. Vanilla pudding helps it set, while whipped cream keeps the filling light and smooth.
- It is a festive alternative to traditional pies. Pumpkin pie, apple pie, and pecan pie are always welcome, but this eggnog cream pie brings something different to the Christmas dessert table.
Eggnog Custard Pie Ingredients
- Eggnog. Cold eggnog is the star of this recipe. It gives the pie its rich, creamy base and familiar holiday flavor. Full-fat eggnog works best because it helps the filling set properly.
- Instant vanilla pudding mix. Instant pudding thickens the eggnog mixture and creates a smooth custard-like texture. Be sure to use instant pudding, not cook-and-serve pudding.
- Heavy cream. Heavy cream is whipped with powdered sugar to create homemade whipped cream. It lightens the filling and helps give the pie its soft, airy structure.
- Powdered sugar. Powdered sugar sweetens the whipped cream without making it grainy. It blends smoothly and helps create a fluffy topping.
- Pre-made graham cracker crust. A store-bought graham cracker crust keeps this recipe quick and simple. If you prefer a homemade crust, you can make one with graham cracker crumbs, melted butter, and sugar, then bake and cool it completely before adding the filling.
See the recipe card below for the full ingredient amounts and detailed instructions.
How to Make This Recipe For Eggnog Pie
Eggnog Pie No Bake Tips and Tricks
- Use instant pudding only. Cook-and-serve pudding will not work for this no-bake pie and may ruin the texture.
- Choose full-fat eggnog. Low-fat or fat-free eggnog may keep the filling from setting firmly.
- Chill the pie long enough. Four hours is the minimum, but overnight chilling gives the best texture and cleaner slices.
- Use whipped topping as a shortcut. If you do not want to make homemade whipped cream, use 2 cups of whipped topping instead.
- Add extra holiday flavor. A small amount of rum extract or dark rum can be added for a more classic eggnog taste.
- Garnish before serving. Top the pie with whipped cream and a light dusting of ground nutmeg or cinnamon for a festive finish.
Make This Eggnog Cream Pie Recipe in Advance
This eggnog cream pie is an excellent make-ahead dessert because the texture improves as it chills. You can prepare it up to 48 hours in advance, cover it well, and keep it in the refrigerator until it is time to serve. The extra chilling time helps the filling become firmer and easier to slice.
You can also freeze the finished pie. Assemble the pie completely, cover it tightly, and freeze it for up to 6 months. When you are ready to serve, transfer it to the refrigerator and allow it to thaw before slicing. Serve it very cold for the best texture.
Serving Eggnog Custard Pie
Serve eggnog custard pie chilled, straight from the refrigerator. Use a sharp knife to cut clean slices, wiping the blade between cuts if needed. The creamy filling pairs beautifully with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon. This no-bake Christmas pie is rich, smooth, and festive enough for a holiday dinner, but simple enough for a relaxed winter gathering.
For the best presentation, decorate the top shortly before serving. A swirl of whipped cream around the edge makes the pie look elegant, while a light dusting of spice adds the classic eggnog aroma. Keep any leftovers covered in the refrigerator.
Eggnog Cream Pie Recipe FAQs
Yes. A gingersnap crust is a great choice because the spice works well with eggnog. You can also use a regular pie crust, but it must be baked and cooled completely before adding the no-bake filling.
Use instant vanilla pudding mix. Do not use cook-and-serve pudding because this recipe is designed to set in the refrigerator without heating.
Full-fat eggnog is best for this recipe. Low-fat eggnog may make the filling too loose and prevent the pie from setting properly.
More Christmas Desserts
-
Fudgy Chocolate Crinkle Cookies with Cake Mix
-
Easy Chocolate Christmas Truffles
-
The Best Christmas Fudge
-
Easy Sourdough Gingerbread Cookies
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📖 Recipe
Easy Eggnog Pie
Rate
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Measuring Cups
- Liquid Measuring Cup
Ingredients
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 box instant vanilla pudding
- 2 cups cold eggnog
- 1 premade graham cracker pie crust
Instructions
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Add the heavy cream and powdered sugar to the bowl of a stand mixer. Beat for about 1 minute, or until stiff peaks form. Cover and set aside.
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In a large mixing bowl, combine the cold eggnog and instant vanilla pudding mix. Beat with an electric mixer for 1 to 2 minutes, until the mixture thickens.
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Fold 2 cups of the whipped cream into the eggnog pudding mixture. Stir gently until just combined.
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Spoon the filling into the graham cracker crust. Decorate with the remaining whipped cream if desired. Refrigerate for at least 4 hours before serving. Sprinkle with nutmeg or cinnamon before slicing, if desired.
Notes
- Use instant pudding. Cook-and-serve pudding will not set correctly in this no-bake recipe.
- Full-fat eggnog is best. Low-fat or fat-free eggnog may make the filling too thin.
- Chill before serving. The longer the pie refrigerates, the firmer and easier to slice it becomes.
- Use whipped topping if preferred. Substitute 2 cups of whipped topping for homemade whipped cream if you want a quicker option.
| Carbohydrates: 24g
| Protein: 5g
| Fat: 24g
Nutrition information is an estimate and may vary based on the ingredients used.