No Bake Eggnog Pie

Need a simple holiday dessert showstopper? This No Bake Eggnog Pie recipe features everyone’s favourite holiday drink in a light and airy, incredibly decadent mousse pie. Set the creamy dreamy pie filling in a buttery graham cracker crust then serve with whipped cream and freshly grated nutmeg.

Speaking of graham cracker crusts, you can use a store-bought crust to decrease prep time or make your own for this pie recipe. You might be surprised how quick and easy it is to make it from scratch. Once you master the Graham Cracker Pie Crust you can use it for other recipes like Banoffee Pie and even Lemon Meringue Pie.

No Bake Eggnog Pie

This no bake pie recipe couldn’t be easier. Whether you use a pre-made pie crust or make your own, this pie takes very little time to make and is super impressive. The hardest part is waiting a few hours for the pie to chill before you can eat it!

The key to Eggnog Pie success is the creamy pie filling made from vanilla pudding mixed with eggnog and heavy whipped cream. A light folding technique ensures a light and fluffy mousse texture with enough richness you won’t even miss the cream cheese.

My family loves it when I make this pie for Christmas, along with all the other holiday baking. However, my son always requests it for his November birthday because eggnog is his favourite holiday drink. For the ultimate decadence, I use Homemade Eggnog.

If you love eggnog, this is the pie for you! 

Ingredients for Eggnog Pie

This vintage pie recipe features wholesome ingredients, with a bit of added convenience thrown in. Besides the ingredients, you will need a 9” pie plate, measuring cups and spoons, mixing bowls, and a hand or stand mixer.  

• Vanilla Pudding Mix
• Eggnog
• Ground Cinnamon
• Ground Nutmeg
• Heavy Whipping Cream
• Confectioner’s Sugar
• Vanilla Extract
• Graham Cracker Crust

Vanilla pudding mix is a common ingredient in many vintage recipes. Disregard the instructions on the box and make the pudding with eggnog instead of milk.

Next, for the ultimate eggnog flavour you’ll add ground cinnamon, real vanilla extract, and freshly grated nutmeg. If you can’t find whole nutmeg, now is a good time to buy a fresh jar of ground nutmeg for best flavour results. While you’re at it, replace the rest of your holiday baking spices!

For a light and airy texture, only heavy whipping cream whips to the correct consistency. Do not substitute lower fat cream in this recipe.

Finally, you can find premade graham cracker pie crust in the baking section of most grocery stores. However, it is very easy to make your own using this recipe. Feel free to substitute ginger cookies in place of graham crackers.

How to Make Eggnog Pie

To make Eggnog Pie, place the vanilla pudding mix, eggnog, cinnamon and nutmeg in a large mixing bowl and use a whisk or hand mixer to whisk until the mixture thickens, about 3-4 minutes. Set aside.

Next, place the heavy whipping cream, powdered sugar and vanilla in a stand mixer (or medium bowl and use clean hand mixer) and whip until it reaches stiff peak stage, about 3-4 minutes.

Add the whipped cream to eggnog pudding mixture and carefully fold them into each other. Use a spatula to pull the whipped cream in the pudding, folding towards the middle of the bowl until both are incorporated into each other. Be careful not to deflate the whipped cream while folding.

Scoop eggnog pie filling into the prepared graham cracker crust and smooth the surface.

Refrigerate pie for about 3-4 hours so that it sets and is chilled all the way through.

To serve, pipe whipped cream design then sprinkle fresh grated nutmeg over the top. Use a sharp knife to cut precise slices, cleaning in between each slice. Or simply slice the pie as directed and top each piece with whipped cream and a sprinkle of nutmeg.

Frequently Asked Questions

What equipment will I need to make my Eggnog Pie? You will need a 9” pie plate, measuring cups and spoons, mixing bowls, and a hand or stand mixer.  

Can I change my Eggnog Pie recipe? Eggnog has straight forward flavours, nutmeg and rum base.  You could add some complimentary ingredients if you like; try walnuts, white chocolate or walnuts.       

Why do you separate the heavy cream from the pudding mix? The heavy cream is to make a whipped cream that will lift and lighten the pudding mixture.  

Why do I need to “fold” the whipped cream into the pudding mixture? Folding rather than “mixing” helps keep the whipped cream light and fluffy while you mix it into the pudding.  Mixing would deflate the whipped cream too much and make a flat pie.  

Recipe Tips and Tricks

• Gather all the ingredients at once and prepare equipment ahead of time.  Making a homemade graham cracker crust is super easy if you don’t have a premade one. 
• Keep heavy whipping cream cold until you are ready to whip it with your mixer.  It will whip faster and will be able to stabilize itself.  
• Homemade Eggnog is easy to make, no need to buy it, and it tastes better.  (check out my recipe HERE) 
• Slice the pie right out of the refrigerator and you will get a cleaner slice. 

Leftovers and Storage

Store the leftovers in an airtight container in the fridge up to four days. This pie freezes and thaws nicely without separating or shrinking.  

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this No Bake Eggnog Pie recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!