No-Bake Eggnog Pie
The holidays are here and that means family, friends, and great recipes. Create new memories with our delicious eggnog pie.
You may also love my gingerbread truffles and peppermint whipped cream recipes.
There’s no denying that this is my favorite time of the year. Thanksgiving and Christmas brings my whole family together for food and fun times.
Best of all, my brother and I get to cook for the whole group. From main dishes and everything in between. It’s hard work, but definitely worth it to see everyone enjoying the meal.
Our son is getting older now and making memories is essential to maintaining a bond. It’s a family tradition for the fathers to cook during the holidays. I intend on getting him into the kitchen for this one.
Not only will this be an opportunity to pass that tradition along, it’s also a chance to spend more time with someone I care about. So, shall we get started?
How to Make an Eggnog Pie
First, prep a 9-inch graham cracker crust. We used a store-bought one, but you can make your own if you wish.
Next, once the pie crust is prepped, grab a large mixing bowl and combine (using a hand mixer of whisk) the eggnog, nutmeg, pudding mix, rum extract.
After that, gently fold in the whipped topping. For this step, I would recommend a rubber spatula. The whisk will work, but, you don’t want to over mix the pie.
Then, transfer the mixture to the prepared pie crust. Place the eggnog pie into your fridge to chill for 3–4 hours or until it has set.
Last, once the pie has chilled, you can cut it and serve it with whipped topping or any other garnish you desire.
Use this recipe to create new memories with your family and friends. For example, it would the perfect dish to prepare with children. Especially, since there’s no cooking involved.
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Ingredients
- 1 ½ cups eggnog
- 3.4 ounce package instant vanilla pudding mix
- ¼ teaspoon ground nutmeg
- ¼ teaspoon rum extract, optional
- 8 ounces whipped topping, thawed
- 9-inch graham cracker pie crust, homemade or store-bought
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Instructions
- In a large mixing bowl, use a whisk or hand mixer to combine the eggnog, pudding mix, nutmeg, and rum extract, if using, until the mixture starts to thicken.1 ½ cups eggnog3.4 ounce package instant vanilla pudding mix¼ teaspoon ground nutmeg¼ teaspoon rum extract
- Fold in the whipped topping until the filling is smooth and fluffy.8 ounces whipped topping
- Transfer the filling to the graham cracker pie crust and smooth the top with a spatula.
- Refrigerate for 3 to 4 hours, or until set.
- Garnish with extra whipped topping and a sprinkle of nutmeg before serving, if desired.9-inch graham cracker pie crust
HI! This looks delicious. I was just wondering where you found a store bought pie crust in a glass pie plate? Thanks!
Hey Chelsea!
That’s a great question, and I’m glad you asked. We actually used a homemade crust, and I noticed the typo in the post which indicates it was store bought. Our apologies for the confusion. I’m going to update it now. The graham cracker crust can be either store bought or homemade, whichever you prefer. Thanks again for asking! Happy Holidays, and have a great day!