No-Bake Eggnog Pie

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

  1. Prepare the Crust:
    • If using a homemade graham cracker crust, press it firmly into a pie pan and chill while preparing the filling.
  2. 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.
  3. Fold in Whipped Topping:
    • Gently fold the whipped topping into the eggnog mixture until well combined and fluffy.
  4. Assemble the Pie:
    • Pour the filling into the prepared crust, smoothing the top with a spatula.
  5. Chill the Pie:
    • Cover the pie and refrigerate for at least 4 hours or overnight until fully set.
  6. 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!

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No-Bake Eggnog Pie

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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.

  • Author: Beth
  • 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

Scale

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:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
  2. 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:

  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Add the eggnog, vanilla extract, nutmeg, and cinnamon, and beat until well combined.

Dissolve the Gelatin:

  1. In a small saucepan, sprinkle the gelatin over the cold water and let it sit for 1–2 minutes to bloom.
  2. 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:

  1. 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:

  1. Pour the filling into the prepared crust. Smooth the top with a spatula.
  2. Cover and refrigerate for at least 4 hours, or until the filling is firm.

Serve:

  1. 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.

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