No Bake Eggnog Pie

Serving my No Bake Eggnog Pie for the holidays is a delightful way to celebrate the season with minimal effort. This pie is smooth, creamy and so delicious with a crunchy graham cracker crust!

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Shopping list:

• graham cracker crumbs
• butter
• instant vanilla pudding mix
• eggnog
• whole milk
• rum extract
• ground nutmeg
• Cool Whip
• whole star anise, optional for garnish

You can't help but fall in love with today's heavenly recipe! This creamy spiced No Bake Eggnog Pie combines the festive flavors of eggnog and nutmeg into a smooth pudding filling, nestled in a buttery graham cracker crust. The best part? It requires no baking, which leaves your oven free for all those other holiday dishes. 

It's perfect for Christmas, Thanksgiving or other festive gatherings. Serve decorated with Cool Whip or topped with a dollop of whipped cream and a dusting of additional nutmeg, it makes for an elegant yet easy addition to your dessert spread.

This eggnog pie is also a great make-ahead option, which is always a plus during the busy holiday season. Simply prepare a day or two in advance, and let it chill in the fridge until it's time to serve. Its subtle eggnog flavor and smooth, airy texture bring a nostalgic holiday touch that guests will adore, making it a memorable addition to your celebration. 

Whether you're hosting a family dinner, a holiday party, or a cozy night in, a no-bake eggnog pie adds a festive, indulgent finish to any holiday spread without any stress in the kitchen.

If you're needing some more easy holiday pies, try my Magic Crust Custard Pie or No Bake Double Layer Pumpkin Pie!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Try using gingerbread, sugar cookie or shortbread crumbs for the crust instead of graham crackers. You can also use a store bought 9 inch graham cracker crust instead of making your own.

• A springform pan allows this pie to more easily hold its shape. If you would like to use a regular 9 inch pie pan, that’s fine as well, it just might not come out as uniform as the springform does.

• 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.

• The whole star anise is just for garnish. Do not eat or skip it if you prefer.

• It’s best to cut the pie fresh out of the fridge, but let it sit for a few minutes before serving. This allows the crust to relax a bit and more easily release from the pan. A thin knife slid under the edge or the tip of the spatula works as well. 

• Do not add more eggnog as it doesn’t thicken up the pudding like the milk does. You can end up with soupy pie.

• This recipe is also great if you add cinnamon or use vanilla extract instead of rum extract. We've also used cheesecake pudding mix instead of vanilla, or a packet of each.

Our favorite kitchen equipment and supplies used with this recipe:

• Nordic Ware Pan Springform
• Pyrex 3-Piece Mixing Bowl Set
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Ateco # 824 - Open Star Pastry Tip
• Disposable Piping Bags 
• OXO Good Grips 3 Piece Silicone Spatula Set
• Hamilton Beach 6-Speed Electric Hand Mixer

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Inactive time

4 Hour

Total time

4 H & 10 M

No Bake Eggnog Pie

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons butter, melted
• 2 - 3.4 ounce packages instant vanilla pudding
• 1 cup eggnog
• 1 ½ cups whole milk
• ½ teaspoon rum extract
• 1 teaspoon ground nutmeg (more for garnish)
• Cool Whip, for topping
• whole star anise, optional for garnish

Instructions

1. 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.
2. Press into your springform pan and up the edge about an inch.
3. Place in the freezer until you’re ready to add the filling.
4. In a large mixing bowl, combine the pudding mix, eggnog, milk, rum extract, and nutmeg.
5. Using a hand mixer or stand mixer, beat the ingredients until they’re nice and thick.
6. Remove your crust from the freezer and gently pour the pudding into the middle of the crust.
7. Using a spatula, smooth the pudding mixture evenly.
8. Place in the fridge for four hours or until cooled through and set.
9. 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.
10. Slice and serve, or refrigerate until serving.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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