This no-bake eggnog pie is one of our family’s favorite quick and easy holiday desserts! We love serving it at Thanksgiving and Christmas. It’s light, rich, creamy, and packed with lots of eggnog flavor.
This eggnog pie is rich, creamy, and oh so delicious. The filling is so good! It’s made from a thick vanilla pudding and is flavored with Eggnog and a dash of nutmeg. This Christmas eggnog pie tastes just like it should, has tons of eggnog flavor, and is one of my favorite recipes using eggnog!
Mixing the pudding pie filling with some Cool Whip creates a mousse-like texture that’s light yet still rich. Making your own homemade buttery graham cracker crust with hints of cinnamon, definitely brings it to the next level.
This no-bake eggnog pie brings all the Christmas vibes! I’m pretty sure this is my nephew’s new favorite dessert, so I know it will be a family favorite at your house, too.
This homemade eggnog pie is so easy to put together. There’s only 15 minutes (or less) of prep before it goes in the fridge to set. Even though it’s super easy to make, it’s hard to keep your fork out of it – this holiday treat is one you could easily sit down and eat all of!
If you’re looking for another amazing Christmas dessert, try our super popular pecan pie brownies. They’re almost too good – there’s never any leftovers whenever I bring them to parties.
Vanilla Pudding Mix: Make sure to buy the instant Jell-O vanilla pudding. Using instant pudding allows you to make the pudding without having to heat it on the stove to thicken it. That’s what makes this such an easy no-cook dessert.
Eggnog: Using eggnog instead of milk as the liquid in the pudding is where all of the eggnog flavor comes from. I’ve seen other recipes use half eggnog and half milk, but since the eggnog is already balanced out with the vanilla flavor of the pudding, I really think it tastes the best (and the most like Christmas) when you use only eggnog.
Nutmeg: Nutmeg is a warming spice that always makes me think of Christmas. Since it’s an essential spice in eggnog, adding more of it enhances the eggnog flavor in this pie.
Cool Whip: I love using whipped topping in no-bake pies because it creates the best light and fluffy texture, but you don’t have to worry about it melting as the pie rests (like it could if you used homemade whipped cream).
Graham Cracker Crust: I always prefer the flavor of homemade graham cracker crusts, so I included instructions for how to make it in the recipe card. If you want to keep this recipe super quick and easy, you can always use a store bought crust though!
Pro Tip: If you want to really amp up the Christmas flavor, swap some of the graham crackers for gingersnap cookies to make a delicious gingersnap crust.
How To Make Eggnog Pie
Fit your food processor with the S-blade attachment, then add the graham crackers into the food processor. Pulverize the graham crackers into coarse crumbs, then add in the sugar and ground cinnamon. (See the recipe card below for the full printable instructions.)
Pulse to blend the sugar and cinnamon into the graham cracker crumbs. Pour in the melted butter and pulse until all of the crumbs look wet.
Transfer the graham cracker mixture to a greased pie plate, then spread it out evenly to the edges and up the sides. Use your fingers to pack it in place. Let the crust rest in the fridge to set while you prepare the filling.
To a large mixing bowl add the instant vanilla pudding mix, eggnog, and ground nutmeg. Use an electric hand mixer to mix together until the pudding has thickened.
Add in the Cool Whip, and gently fold it into the filling until it’s fully incorporated.
Transfer the eggnog pie filling to the graham cracker crust, and spread it out evenly to the edges.
Let the pie rest in the fridge until it has set, then garnish with ground nutmeg just before serving. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
If you want to make a spiked eggnog pie, you can replace a small amount of the eggnog with either a splash of rum, brandy, or bourbon. A little goes a long way though. Just make sure you’re keeping the overall amount of liquid in the recipe the same.
Swap the homemade graham cracker crust for a homemade gingersnap crust by using gingersnap cookies instead. It definitely amps up the holiday flavor and is so delicious!
Try garnishing this pie with either dollops of Cool Whip, some fresh homemade whipped cream, or a drizzle of caramel.
What Is A Christmas Eggnog?
Eggnog is a creamy and sweet drink that’s served during the holidays. The ingredients normally include warming spices, vanilla, egg, cream, milk, and sugar.
How Do You Make Eggnog Better?
You can elevate eggnog by adding in additional ground cinnamon or nutmeg. It also tastes great mixed with pumpkin puree or coffee. The most popular thing to mix with eggnog is liquor, with rum, brandy, or bourbon being the most common choices.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our desserts! Some reader favorites are:
- Chocolate Pie
- Hershey Pie
- Chocolate Jello Pudding Pie with an Oreo Crust
- Million Dollar Pie
- No Bake Peanut Butter Pie
- Pumpkin Pie Bars
Graham Cracker Crust:
- 1 1/2 cups honey graham cracker crumbs (about 20 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted, 112 grams)
- 1/2 teaspoon ground cinnamon
- 9-inch premade graham cracker crust
Eggnog Pie Filling:
- 2 (3.4 oz) boxes Jello Instant Vanilla Pudding
- 1 3/4 cups eggnog
- 1/2 teaspoon ground nutmeg
- 1/2 (8 oz) tub Cool Whip (1 1/2 cups, slightly thawed)*
- Ground nutmeg
Graham Cracker Crust:
- To a food processor fitted with the S-blade, add the graham crackers. Pulverize the graham crackers on low into coarse crumbs, about 20-30 seconds. Add in the sugar and cinnamon and pulse to blend (about 3-4 times). Pour the melted butter in and pulse until well blended and all the crumbs look wet. Carefully remove the blade, then use a rubber spatula to scrape down the sides.
- Spray the inside of a 9 inch pie plate with cooking spray. Transfer the graham cracker mixture to the prepared pie plate. Evenly spread the crumbs along the bottom and press crumbs about 1 1/2 inches up the side. Press the crumbs down firmly to pack the crumbs in place. Place the crust into the fridge while you prepare the filling (it needs to rest in the fridge for at least 10 minutes).
Eggnog Pie Filling:
- To a large mixing bowl, add the Jello Instant Vanilla Pudding, eggnog, and nutmeg. Use an electric handheld mixer to beat on low for 2 minutes (or until thickened).
- Add the Cool Whip to the mixing bowl and use a rubber spatula to gently fold in until it’s completely mixed.
- Remove the pie crust from the fridge, then transfer the filling to the center of the crust. Use the rubber spatula to evenly spread the filling out to the edges. Place the pie into the refrigerator to set for at least 3 hours.
- Once the pie has set, garnish with a dusting of nutmeg. Slice into 8 wedges, serve. and enjoy!
*In the US, 8 ounces is one standard tub of Cool Whip. In Canada, it’s 3/4 of a standard tub.
Amount Per Serving: Calories: 313Total Fat: 13.3gCarbohydrates: 44.6gFiber: 1gSugar: 12.2gProtein: 4.2g
Nutrition information isn’t always accurate. Calculated assuming a pre-made graham cracker crust was used.
Enjoy the holiday season by making this quick and easy no-bake eggnog pie! It’s the perfect last minute pie recipe for Christmas or Thanksgiving.