For serious eggnog lovers only, this No-Bake Eggnog Cream Pie is fantastic! Creamy, smooth and loaded with eggnog flavor and spices piled high in a graham cracker crust. A must-make for the holidays!
Did everyone have a great Thanksgiving?!
We certainly did, but I am glad it’s over. Thanksgiving admittedly isn’t my favorite holiday, and while it’s nice to be with family, fielding some of their… inquisitions can be tiring 🙂 But of course, you can always avoid conversation by stuffing your face senseless with food. So there’s that.
Now we can move onto my favorite holiday: Christmas! There’s something so magical about Christmas that I just love. The music, the chilly air, the shopping (duh)… but also the flavors of Christmas. Eggnog, peppermint, gingerbread, hot cocoa… the list goes on.
And this pie is basically Christmas personified into a smooth & creamy pile of heavenly goodness.
AND! it couldn’t be easier to make. Seriously.
It starts with a package of instant French Vanilla pudding mix. If you can’t find French vanilla, then you can’t make it. KIDDING. Just use regular instant vanilla, but I like that French vanilla feels fancier. It’s like when you order a croissant, but instead of saying ‘croissant’, you say ‘cwesson’ like you’re French. Same thing pretty much.
In a bowl, you’ll whisk up your French vanilla pudding mix with eggnog in place of the milk. It’s really that easy, y’all. Whisk until it’s thick, then fold in some spices and Cool Whip, or fresh whipped cream (or creme, if you’re still fancy French) and pour that mishegas into a graham cracker crust.
The most complicated part of this whole recipe is making sure it has plenty of time to set in the fridge. I’m talking at least four hours. I know, I know. But you can do it. I have faith.
Then serve it up with some more nog, as you do during the holidays.
Bottoms up!
- 1 9" graham cracker pie crust (prepared, or homemade)
- 1 (3.4-3.9 oz) box INSTANT French Vanilla pudding mix (or regular vanilla if you cannot find French Vanilla)
- 2 cups eggnog
- ½ tsp rum extract, optional but recommended
- ¼ tsp ground nutmeg
- 1 (8 oz) tub Cool Whip, thawed (or alternatively, you may use 2 cups freshly whipped cream)
- Additional whipped cream for garnish, optional
- In a large bowl, whisk together the instant dry pudding mix, eggnog, rum extract (if using) and nutmeg until thick, about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top.
- Refrigerate the pie for at LEAST 4 hours, or overnight, to set.
- Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.
I love the je ne sais quoi that the fresh nutmeg adds to this recipe – it just totally ramps up that eggnog flavor and makes this pie just as authentic as the drink itself.
Have a super sweet day!
xo, Hayley
Around this time of year I love sloggin’ the nog, but I think I’d enjoy eating it too in this pie form! 🙂
Can I use “Silk” Eggnog as a replacement?
I have not tried using an eggnog alternative but I don’t see why not!
I made this yesterday using lighter ingredients. Reduced fat Graham crust, sugar free vanilla instant pudding, light eggnog and lite cool whip. Really good. I think I would use less eggnog so it is a little thicker. Loved the creamy eggnog flavor for the holidays. My husband loves eggnog ice cream and he loved this too!
Great tip, MaryAnn!
Is using the “adult” eggnog a good idea? And not using the extract. Just a passing thought. Just happen to keep that eggnog on hand over the holidays. The pie looks wonderful. Gotta try it .Thanks
Hi Gwen, absolutely!
I’ve been making a very similar pie for the last 7 years or so at Christmastime. My pie has a super yummy bottom layer. I toast pecans and put them in the bottom of the crust, then I melt caramels with a bit of milk and pour that over the pecans. It adds a nice texture and crunch!
Love that idea, Leanna!
My gosh this looks unbelievably good… wowie!
Any way i can make the pie set faster than 4 hours?
Hi Vicky, you could try freezing it for about 2 hours!