No-Bake Eggnog Pie is the perfect holiday dessert, combining the rich, creamy flavors of eggnog with a light, airy texture. This quick and easy pie requires no oven, making it ideal for holiday gatherings or when you need a stress-free dessert that wows your guests.
Why You’ll Love This Recipe
- Festive Flavor: Packed with classic eggnog and holiday spice flavors.
- No Oven Needed: A simple dessert you can whip up without baking.
- Make-Ahead Friendly: Perfect for preparing in advance of your holiday celebrations.
- Crowd-Pleaser: Its creamy, spiced flavor makes it a hit with family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crust (store-bought or homemade)
- Eggnog (full-fat preferred for creaminess)
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
- Ground nutmeg
- Whipped topping (such as Cool Whip)
- Optional toppings: additional whipped cream, nutmeg, or cinnamon
Directions

- Prepare the Crust:
- If using a homemade graham cracker crust, press it firmly into a pie pan and chill while preparing the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Gradually add the eggnog, mixing until fully incorporated. Stir in the vanilla extract and ground nutmeg.
- Fold in Whipped Topping:
- Gently fold the whipped topping into the eggnog mixture until well combined and fluffy.
- Assemble the Pie:
- Pour the filling into the prepared crust, smoothing the top with a spatula.
- Chill the Pie:
- Cover the pie and refrigerate for at least 4 hours or overnight until fully set.
- Garnish and Serve:
- Before serving, top with additional whipped cream and a sprinkle of nutmeg or cinnamon for a festive finish.
Servings and Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Boozy Eggnog Pie: Add 1-2 tablespoons of rum, bourbon, or brandy for an adult-friendly twist.
- Gingerbread Crust: Replace the graham cracker crust with a gingerbread cookie crust for extra holiday flair.
- Chocolate Drizzle: Add a drizzle of melted chocolate on top for a decadent touch.
- Pecan Topping: Sprinkle toasted pecans over the pie for added crunch and flavor.
- Mini Pies: Divide the filling among mini pie crusts for individual servings.
Storage
- Refrigerator: Store the pie covered in the fridge for up to 3 days.
- Freezer: Freeze the pie for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator before serving.
FAQs
1. Can I use homemade eggnog?
Yes, homemade eggnog works wonderfully in this recipe. Just ensure it’s chilled before using.
2. Can I make this pie dairy-free?
Yes, use dairy-free eggnog, cream cheese, and whipped topping.
3. Can I use a different crust?
Absolutely! Try a chocolate cookie crust or a shortbread crust for variation.
4. How can I make the pie firmer?
If you prefer a firmer pie, mix in 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of warm water before folding in the whipped topping.
5. Can I substitute whipped cream for Cool Whip?
Yes, use freshly whipped cream, but stabilize it with a small amount of powdered sugar to maintain its structure.
6. How do I avoid lumps in the filling?
Ensure the cream cheese is fully softened before mixing to achieve a smooth filling.
7. Can I add spices to the filling?
Yes, cinnamon or a pinch of cloves can enhance the holiday flavors.
8. What type of eggnog works best?
Full-fat eggnog gives the creamiest texture, but low-fat or dairy-free versions work as well.
9. How far in advance can I make this pie?
Make the pie up to 2 days ahead for convenience, but don’t add toppings until just before serving.
10. Can I use a pre-made crust?
Yes, a store-bought crust saves time and works perfectly in this recipe.
Conclusion
No-Bake Eggnog Pie is the ultimate holiday dessert—easy to make, packed with festive flavors, and always a crowd favorite. Whether you’re hosting a Christmas dinner or bringing a dessert to a holiday party, this creamy, spiced pie is sure to impress. Whip one up today for a hassle-free treat that’s full of holiday cheer!
PrintNo-Bake Eggnog Pie
This No-Bake Eggnog Pie is a festive holiday dessert that’s creamy, rich, and full of classic eggnog flavor. With a graham cracker crust and a smooth, spiced eggnog filling, it’s the perfect easy treat for your holiday table.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 ½ cups eggnog
- 1 tsp vanilla extract
- ½ tsp ground nutmeg (plus extra for garnish)
- 1 tsp ground cinnamon
- 1 envelope unflavored gelatin (about 2 ½ tsp)
- 3 tbsp cold water
- 1 cup heavy whipping cream
Optional Topping:
- Whipped cream
- Ground nutmeg or cinnamon for garnish
Instructions
Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for at least 30 minutes to set.
Make the Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggnog, vanilla extract, nutmeg, and cinnamon, and beat until well combined.
Dissolve the Gelatin:
- In a small saucepan, sprinkle the gelatin over the cold water and let it sit for 1–2 minutes to bloom.
- Heat the saucepan over low heat, stirring until the gelatin is completely dissolved (do not boil). Let it cool slightly, then stir it into the eggnog mixture.
Whip the Cream:
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the eggnog mixture until smooth and evenly combined.
Assemble the Pie:
- Pour the filling into the prepared crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until the filling is firm.
Serve:
- Top with whipped cream and sprinkle with nutmeg or cinnamon before serving.
Notes
- Make Ahead: This pie can be made a day in advance and stored in the refrigerator.
- Alcoholic Version: Add 2–3 tbsp of rum or bourbon to the filling for a boozy holiday twist.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.