Festive No-Bake Eggnog Pie – A Creamy Holiday Favorite
If you love the cozy, spiced flavor of eggnog but don’t want to fuss with the oven, this pie is your perfect match. It’s silky, lightly spiced, and unbelievably easy to make. You can assemble it in minutes, then let the fridge do the rest.
It’s the kind of dessert that feels special without demanding much effort. Bring it to a holiday gathering or keep it in your fridge for a sweet, seasonal treat.
What Makes This Special
Festive No-Bake Eggnog Pie - A Creamy Holiday Favorite
Ingredients
Method
- Prepare the crust (if making homemade): Pulse 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter and 2 tablespoons sugar.Press into a 9-inch pie dish. Chill 20 minutes to set. If using store-bought, move to the next step.
- Whip the cream: Using a cold bowl and beaters, whip heavy cream with a pinch of sugar until medium peaks form.Set aside. If using whipped topping, keep it chilled until folding in.
- Make the eggnog pudding base: In a large bowl, whisk cold eggnog with the instant pudding mix for about 2 minutes, until thickened. Let it sit 3–5 minutes to fully set.
- Beat the cream cheese: In a separate bowl, beat softened cream cheese with granulated sugar, 1/2 teaspoon vanilla, 1/4 teaspoon ground nutmeg, a pinch of cinnamon, and a pinch of salt until smooth and fluffy.
- Combine the mixtures: Beat the eggnog pudding into the cream cheese mixture until smooth and uniform.Taste and adjust spices—add more nutmeg for warmth or a drop of rum extract for a holiday twist.
- Fold in the whipped cream: Gently fold the whipped cream (or whipped topping) into the eggnog filling in two additions. Keep your strokes light to maintain volume. The filling should look airy and creamy.
- Fill the crust: Spoon the mixture into the chilled crust and smooth the top with an offset spatula.Sprinkle a light dusting of nutmeg over the surface.
- Chill to set: Cover loosely and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice cleanly.
- Garnish and serve: Before serving, add whipped cream swirls, white chocolate shavings, or crushed cookies. Slice with a sharp knife wiped clean between cuts.
This pie leans into classic eggnog flavor—nutmeg, vanilla, and just the right amount of sweetness—without overwhelming the palate. The texture is smooth and mousse-like, thanks to a combination of whipped cream and instant pudding.
A buttery cookie crust adds a satisfying crunch and contrast. Best of all, it’s no-bake, which keeps your oven free for other holiday dishes. It’s a crowd-pleaser that you can make ahead, serve chilled, and enjoy all season long.
Shopping List
- Graham cracker or shortbread crust (store-bought 9-inch crust, or homemade)
- Cold eggnog (traditional or non-alcoholic; 1 1/2 cups)
- Instant vanilla pudding mix (one 3.4-ounce box)
- Cream cheese (8 ounces, softened)
- Granulated sugar (1/4 cup)
- Heavy whipping cream (1 cup), or frozen whipped topping (8 ounces), thawed
- Ground nutmeg (plus extra for garnish)
- Ground cinnamon (optional)
- Pure vanilla extract
- Pinch of kosher salt
- Optional add-ins: Rum extract or a splash of dark rum, white chocolate shavings, candied pecans
Step-by-Step Instructions
- Prepare the crust (if making homemade): Pulse 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter and 2 tablespoons sugar.
Press into a 9-inch pie dish. Chill 20 minutes to set. If using store-bought, move to the next step.
- Whip the cream: Using a cold bowl and beaters, whip heavy cream with a pinch of sugar until medium peaks form.
Set aside. If using whipped topping, keep it chilled until folding in.
- Make the eggnog pudding base: In a large bowl, whisk cold eggnog with the instant pudding mix for about 2 minutes, until thickened. Let it sit 3–5 minutes to fully set.
- Beat the cream cheese: In a separate bowl, beat softened cream cheese with granulated sugar, 1/2 teaspoon vanilla, 1/4 teaspoon ground nutmeg, a pinch of cinnamon, and a pinch of salt until smooth and fluffy.
- Combine the mixtures: Beat the eggnog pudding into the cream cheese mixture until smooth and uniform.
Taste and adjust spices—add more nutmeg for warmth or a drop of rum extract for a holiday twist.
- Fold in the whipped cream: Gently fold the whipped cream (or whipped topping) into the eggnog filling in two additions. Keep your strokes light to maintain volume. The filling should look airy and creamy.
- Fill the crust: Spoon the mixture into the chilled crust and smooth the top with an offset spatula.
Sprinkle a light dusting of nutmeg over the surface.
- Chill to set: Cover loosely and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice cleanly.
- Garnish and serve: Before serving, add whipped cream swirls, white chocolate shavings, or crushed cookies. Slice with a sharp knife wiped clean between cuts.
Storage Instructions
- Refrigerator: Keep the pie covered and chilled for up to 3 days. The crust stays crispest on day one and two.
- Freezer: Freeze uncovered until firm, then wrap well.
Store up to 1 month. Thaw in the fridge for several hours, then slice.
- Make-ahead tips: You can prepare the crust and filling a day ahead. Add garnishes just before serving to keep them fresh.
Benefits of This Recipe
- No oven needed: Perfect for busy holiday kitchens and warm climates.
- Quick assembly: The hands-on time is minimal—most of the work is chilling.
- Flexible ingredients: Works with store-bought shortcuts or homemade upgrades.
- Customizable flavor: Adjust spices, add rum extract, or swap crusts to suit your taste.
- Make-ahead friendly: Sets beautifully in the fridge and holds its shape for clean slices.
Pitfalls to Watch Out For
- Skipping the chill: If you don’t chill long enough, the pie won’t slice cleanly.
Give it time to set.
- Overmixing whipped cream: Rough folding deflates the filling and makes it dense. Use gentle strokes.
- Warm ingredients: Eggnog and cream should be cold. Warm dairy prevents the pudding from setting properly.
- Too much liquid: Don’t increase eggnog beyond the recipe.
Extra liquid weakens the structure.
- Thin crust: If your crust layer is too thin, it may crumble. Press it firmly and evenly.
Variations You Can Try
- Gingersnap crust: Swap graham crackers for gingersnaps to amplify the spice.
- Chocolate twist: Add a thin layer of melted chocolate or chocolate ganache on the crust before filling.
- Spiked pie: Stir in 1–2 teaspoons rum, bourbon, or brandy, or use 1/2 teaspoon rum extract for a no-alcohol version.
- Nutty crunch: Fold in chopped candied pecans or sprinkle them over the top.
- Lightened version: Use light cream cheese and whipped topping. The texture stays soft but still slices well.
- Mini pies: Divide filling among mini crusts for individual servings—no slicing needed.
- Spice boost: Add a pinch of allspice or cloves for a bolder holiday profile.
FAQ
Can I use cooked, homemade eggnog?
Yes.
As long as it’s cold, thick, and not overly sweet, homemade eggnog works well. If your eggnog is very rich, you may want to reduce the sugar slightly.
Is there a way to make it without cream cheese?
You can replace cream cheese with mascarpone for a milder flavor or use extra whipped topping for a lighter texture. Note that cream cheese provides structure, so the pie may be softer without it.
What if I only have cook-and-serve pudding?
Instant pudding is best for a no-bake pie.
Cook-and-serve requires heat and will change the process. If that’s all you have, prepare it per package directions with eggnog, cool completely, then blend as instructed.
How do I prevent a soggy crust?
Brush the crust with a thin layer of melted chocolate and let it set before filling, or chill the crust thoroughly. Avoid letting the pie sit at room temperature for long periods.
Can I make this dairy-free?
Use a dairy-free eggnog and a dairy-free whipped topping.
Replace cream cheese with a dairy-free cream cheese alternative. Texture may vary slightly, but it will still be delicious.
How far in advance can I make it?
You can make the pie 24 hours ahead. For best texture and appearance, add whipped cream decorations and garnishes just before serving.
What’s the best way to slice it cleanly?
Use a sharp knife, rinse with warm water, and wipe between cuts.
Make sure the pie is well-chilled before slicing.
Can I reduce the sugar?
Yes. The pudding and eggnog add sweetness, so you can cut the added sugar to 2 tablespoons or omit it if your eggnog is very sweet. Taste as you go.
Final Thoughts
This Festive No-Bake Eggnog Pie brings holiday cheer with hardly any work.
It has that classic eggnog flavor, a creamy texture, and a crisp crust that makes every bite feel special. Make it ahead, keep it chilled, and serve it when you’re ready. It’s the kind of simple, reliable recipe you’ll return to year after year.
