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.
NOTE: This recipe was originally written using 2 cups of eggnog which readers said was too much. I have amended the recipe to now be 1 & 1/4 cups eggnog. 11/2020
No-Bake Eggnog Cream Pie
- 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)
- 1¼ cups eggnog
- 1/2 tsp rum extract optional but recommended
- 1/4 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!
Around this time of year I love sloggin’ the nog, but I think I’d enjoy eating it too in this pie form! 🙂
Penny Hesse says
Can I use “Silk” Eggnog as a replacement?
I have not tried using an eggnog alternative but I don’t see why not!
Phyllis T. says
Some pudding’s specifically say on the box not to use soy milk because it will not ‘set up’. I tried with almond milk on a recent recipe and the pudding stayed watery!
Lester Martin Jr. says
Along with the almond milk, try adding 1-tsp. canola or safflower oil to the mixture as the pudding mixes need a little milk fat (butterfat) to help the mixture set . I’ve used water and canola or safflower oil when making instant pudding (I had no milk at the time) and it worked very well .
There is vanilla pudding you can find at a health food store, it tastes great. If you use it with soy nog it just might work. Just a suggestion. Think I just might try it myself.
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!
gwen Murphy says
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!
Pat Fenton says
What is vanilla instant pudding I live in the U.K. so what could I use?
Hi Pat! Vanilla instant pudding is a dry mix we have here in North America. Basically, you add the powder to milk and it creates pudding! Do you have Dr. Oetker brand vanilla pudding powder? That may work!
I came to the comments to ask the same thing as in the UK pudding is any dessert not a specific dish. Would angel delight be similar? I assume this is similar to what Americans might call pudding?
Yes, exactly. Angel Delight is what Americans would refer to as instant pudding because it does not contain gelatin, so it does not require cooking. Regular pudding contains gelatin. The popular brand her is Jell-O.
Julie Anderson says
Oh my it looks so scrumptious! I too live in England and am looking for alternatives to pudding mix! I have bought some Borden’s egg Nog and I think whipped elmlea would replicate cool whip maybe Angel delight would work?
I will give it a go and post the results!!
Mine did not set up too well. It was very quick to make but too rich for me.
Hi Lainie, it is very rich! Only serious eggnog lovers will like it, I think 🙂
Hello, I’m making a lot of dishes for Thanksgiving, can I make this a day or two ahead of time? Thanks
Hi Ziggy! Yes, you sure can! Keep it covered in the fridge, and maybe wait to put whipped cream on until day of or last minute 🙂
I made this today for Thanksgiving and it set up for 12 hours. It would not cut out like pie so we ate it like pudding. Very disappointed!
Hi Angelpam, sounds like there was too much milk, OR you used cook and serve pudding instead of instant, which wouldn’t set up properly.
It tastes great, but did I do something wrong to have enough filling for two pies?
When I made this recipe my pie filling was also mostly liquid. I used a lil more than 6oz of pudding mix (3/4 of a 5 oz box and an entire 3.5 oz box) in order to get the desired consistency. Once I added the additional pudding it turned out great!
Hi Gabriel! Were you using instant pudding? Cook and serve will not work in this recipe. Also, sometimes you need to let the pudding set or whisk for the entire 2 minutes for it to thicken.
Hey y’all! I have made many variations of instant pudding/cool whip desserts. Most of them reduce the amount of liquid from the 2cups called for on the pudding box to 1 1/2 cups and then fold i n the whipped topping. It works great and makes your filling firm up faster and thicker. Yummmmmm
George Alcorn says
Hello and thank you!
Looks like a great recipe. Egg “nog yourself out”! I haven’t yet made this pie, but I wonder if incorporating one packet of unflavored gelatin (mixed with appropriate water) would, shall we say, jellify (my word) the filling just a bit so as to hasten the ‘set-up’ time and make this pie just a bit firmer?
That would probably work, George!
George Alcorn says
Thanks for the comeback. I will make it with my suggested addition (gelatin) and let you know how it turns out.
MERRY CHRISTMAS !!!!
My daughter and I made these and instead of using 2 packets of instant pudding we did one packet of instand pudding and one packet of vanilla mousse then used an electric beater to mix them together. We added about 1/4 tbs of vanilla! Instead of a pie we put them in mini serving bowls and sprinkled pumpkin cookie crumble on top!
If you have small packages of pudding 1.34 oz how many would you use 2 or 3 pkgs?
Hi Betty, is it the sugar-free pudding? If so, just use one package!
Can’t wait to try this for Thanksgiving, sounds easy to make.
Hi, My pie is not very creamy, you picture looks fab.
Hi Silvie, did you let it set in the fridge?
Make for Thanksgiving. Big hit. Everyone enjoyed.
Thanks for sharing! Does it keep long?
I’d say a few days covered in the fridge!
What modifications should I do to make this in a 9″ cheesecake pan? Should I just double the ingredients and maybe cut back on the amount of eggnog to make it firmer, I read the comments about it being runny and that the person had leftover filling using the pie pan. Looks great, want to serve this for Christmas.
Hi Dawn, you can keep the original measurements but yes, you could reduce the eggnog to one cup!
I made a gingersnap crust in a 9″ spring form pan. As I was waiting for it to cool, I came back to re-read suggestions and saw yours. I went “rogue”, used 2 small cheesecake pudding boxes(3.4 ounce) and the 2 cups of eggnog. From licking the beaters and spatula, it’s a winner! I’m going to serve it with crumbled gingersnaps tomorrow. I have it in the freezer, will take it out to thaw before dinner. I’ll use an 8″ pan next year.
Your recipe made my obsession to have an eggnog cheesecake so easy, plus heavy on the eggnog, my favorite.
I added 4 oz cream cereal
If you like eggnog, this is WAY YUMMY. I made the pie the day before (which was nice to do; one less thing to make on the day of the dinner). I’m not a fan of graham crackers so I used a premade shortbread crust. Yes, it makes a lot of filliing – I got it all in and made a huge mound (do not make the pie flat). Do not skip the extract. The recipe is a keeper!
I wish I had read the comments before making this pie because mine did not set either. I used the same proportions of ingredients with the exception of substituting 1 tsp rum in place of the 1/2 tsp rum extract. It was allowed to refrigerate for more than 24 hours.
he pudding was instant, not cook and serve. That being said, the taste was delicious. I put the leftovers in the freezer with the hopes it will eat more like a pie than a trifle. Next time I may try reducing the eggnog by 1/2 cup.
This pie is incredible! I have brought it to parties and it is always a hit! Don’t skip out on the rum extract!!
I should have read the comments before making this. My pie did not set, after 24 hours in the fridge. I came back to the recipe today to see what I did wrong. I followed it verbatim. I’m giving it three stars because the filling is delicious and I will make it again. Next time, I will do like the other commenters suggest and either reduce the eggnog to 1-1 1/2 cups or add another packet of instant pudding.
Hi Justice, I am so sorry your pie didn’t set up! I am going to amend the recipe to use less eggnog.
I made this last year with the two cups of eggnog (two cups is too much??? Hah!) for my annual holiday dinner party. It was WONDERFUL. I don’t like graham cracker crusts (I know, I know, but I just don’t) and used a Keebler ready shortbread crust. TO DIE FOR. And, I am making it AGAIN this year.
Do you remember what brand of eggnog you used? Thanks!
Hi Chelsea, I probably used the store brand or something equivalent! Something full-fat will work so it isn’t super runny.
Milytza L. says
I will be substituting the 1/4 cup off eggnog with rum. No judgements please ?. Hoping it will still set ??
Milytza, it should! Enjoy! And no judgments – you’re smart!
Heather Henderson says
My mother in law brought home some Portuguese spiced eggnog that was too strong for her so I used it making this recipe and she absolutely loved it!
Made this pie for Christmas it turned out great I only changed the amount of eggnog to 2 cups and used two instant pudding mixes and half the whipped cream delish?
Theresa Keller-Brazner says
Can I make this recipe with cheesecake instant pudding??
Can I use spit spiced eggnog instead of eggnog? Or have eggnog and have spiced eggnog?
Samantha-jane Mugridge says
There is way too much filling for 1 pie crust but not enough for two. Tastes delicious.