The holidays are here — a season for family, friends, and comforting recipes. This no-bake eggnog pie is a simple, festive dessert that’s perfect for creating new memories.
If you enjoy holiday treats, you might also like the gingerbread truffles and peppermint whipped cream recipes featured alongside this pie.
This time of year is my favorite. Thanksgiving and Christmas bring our family together for good food and quality time. My brother and I usually handle the cooking — from main dishes to desserts — and seeing everyone enjoy the meal makes the effort worthwhile.
It’s also a chance to pass traditions along. My son is getting older, and teaching him to help in the kitchen during the holidays is important to me. It’s a special way to spend time together while keeping family traditions alive.
How to Make an Eggnog Pie
Start with a prepared 9-inch graham cracker crust. A store-bought crust works fine, but you can use a homemade crust if you prefer.
In a large mixing bowl, whisk together 1 ½ cups of eggnog, a 3.4-ounce package of instant vanilla pudding mix, ¼ teaspoon ground nutmeg, and ¼ teaspoon rum extract (optional). Mix until the pudding begins to thicken.
Gently fold 8 ounces of thawed whipped topping into the pudding mixture until smooth and airy. A rubber spatula is best here to avoid over-mixing.
Transfer the filling into the prepared graham cracker crust and smooth the top with a spatula. Refrigerate the pie for 3–4 hours, or until it is fully set.
When ready to serve, garnish with additional whipped topping and a light sprinkle of nutmeg if desired. Slice and enjoy.
This easy, no-cook recipe is a great one to make with kids since there’s no oven involved. It’s also an ideal make-ahead dessert for holiday gatherings.
More Holiday Recipes
- Homemade Eggnog
- Eggnog Cupcakes
- Eggnog French Toast
- Eggnog Latte
No-Bake Eggnog Pie (Using Instant Pudding)
Ingredients
- 1 ½ cups eggnog
- 3.4 ounce package instant vanilla pudding mix
- ¼ teaspoon ground nutmeg
- ¼ teaspoon rum extract (optional)
- 8 ounces whipped topping, thawed
- 9-inch graham cracker pie crust (homemade or store-bought)
Instructions
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In a large bowl, whisk together the eggnog, instant pudding mix, ground nutmeg, and rum extract (if using) until the mixture begins to thicken.
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Fold in the thawed whipped topping until the filling is smooth and fluffy.
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Pour the filling into the graham cracker pie crust and smooth the top with a spatula.
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Refrigerate for 3 to 4 hours, or until the pie is set.
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Garnish with extra whipped topping and a sprinkle of nutmeg before serving, if desired.
Notes
- Calories are approximate and based on an 8-slice pie. Garnishes are not included in the calorie estimate; actual values may vary.
- Store the pie, covered, in the refrigerator for up to 3 days.
- Be sure to chill the pie for several hours so it sets properly.
- Vanilla or cheesecake flavored instant pudding both work well.