If you’re looking for an easy, no-stress holiday dessert that still feels fancy, this No-Bake Eggnog Cream Pie is it!
It’s creamy, festive, and full of that cozy eggnog flavor we all love this time of year.
The best part? No oven required! This pie is perfect for busy holiday schedules or when you need a dessert in a pinch.
My family goes crazy for this pie every Christmas, and I bet yours will too. Let’s dive in and make some holiday magic!
What You’ll Need:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup eggnog (cold, full-fat for the best flavor)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon ground nutmeg (plus extra for garnish)
- ½ teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Dash of nutmeg or cinnamon for garnish
Pro Tips:
- Chill your mixing bowl and beaters before whipping the cream—it makes it fluff up faster and hold its shape better.
- Don’t skip the nutmeg! It’s the star of the show and gives this pie that classic eggnog flavor.
- Use full-fat eggnog for the creamiest, richest pie filling.
- Let the pie set in the fridge for at least 4 hours (or overnight) for the best sliceable texture.
- Want to make it fancy? Add a few festive toppings like crushed gingerbread cookies or holiday sprinkles.
Tools You’ll Need:
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Pie dish
Substitutions & Variations:
- Crust: Swap graham crackers for gingersnaps or crushed Oreos for a twist.
- Filling: Use almond or soy eggnog for a dairy-free option.
- Spices: Add a pinch of cinnamon or cloves for extra warmth.
Make-Ahead Tips:
- You can make the pie up to 24 hours in advance. Just wait to add the whipped cream topping until right before serving so it stays fluffy.
Instructions:
Step 1: Make the crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill in the fridge for 15-20 minutes to set.
Step 2: Make the filling
In a mixing bowl, whisk the pudding mix and eggnog together until smooth. In another bowl, whip the heavy cream with powdered sugar, nutmeg, and vanilla until stiff peaks form. Gently fold the whipped cream into the eggnog mixture until fully combined. Pour the filling into the chilled crust.
Step 3: Add the topping
Whip the remaining heavy cream and powdered sugar until stiff peaks form. Spread or pipe it over the pie filling. Sprinkle with a dash of nutmeg or cinnamon for garnish.
Step 4: Chill and serve
Let the pie chill in the fridge for at least 4 hours or overnight. Slice and serve with a sprinkle of extra nutmeg or a cinnamon stick for garnish.
Leftovers & Storage:
Cover the pie tightly with plastic wrap or foil and store in the fridge for up to 3 days. (If there’s any left!)
Wrap-Up:
This No-Bake Eggnog Cream Pie is as easy as it is delicious—perfect for adding a festive touch to your holiday dessert table. It’s creamy, comforting, and full of that nostalgic eggnog flavor everyone loves. Give it a try and let me know in the comments how it turned out or if you made any fun tweaks!
