This no bake eggnog pie with vanilla pudding is so easy to make and you’ll only need 4 ingredients. It’s cool, creamy, and fluffy with a little spice flavor.
If you love eggnog just as much as I do this will be your go to dessert for the Christmas or holiday season.
It’s essentially a delicious no bake refrigerator or freezer pie that could be made months in advance. So if you can get your hands on eggnog in September, start your holiday menu planning early.
Check out this list of 40 Holiday Recipes for Menu Planning.
Ingredients
Eggnog - Use your favorite store bought flavor. Make sure it’s the full fat variety.
Pie Crust - Pre-made store bought graham cracker or make it homemade. Their are also other varieties like shortbread that would be delicious
Pudding Mix- Instant vanilla pudding, not the stovetop cook & serve variety.
Whipped Topping- Cool whip extra creamy is my favorite.
If you want an extra spiced flavor, add ground cinnamon, nutmeg or pumpkin spice. It can be added to the filling or sprinkled on top of the pie.
Chilling The Pie
There are two ways to chill the pie after making it, in the refrigerator or freezer.
Refrigerator needs a minimum of 4 hours to overnight for the filling to set up nicely.
My preferred method is the freezer, which needs a minimum of 2 hours but more in best. Freezing makes the pie easier to cut and serve, the filing texture is firmer as well.
Step By Step Instructions and Photos
- Grab the four ingredients and prep them.
2. In a mixing bowl add the eggnog and vanilla pudding mix.
3. Use a hand blender or stand mixer, mix for about 2 minutes. The mixture will be thick.
4. With a rubber spatula fold in about 1 cup of the whipped topping.
5. The eggnog filling mixture should be light and fluffy.
6. Pour the pie filling into the graham cracker crust and spread it out evenly.
7. Top with the remaining whipping topping.
8. Optional - Sprinkle with fresh nutmeg or ground cinnamon. Cover and place in the refrigerator or freezer to chill. Refrigerator for a minimum of 4 hours or freezer for a minimum of 2 hours.
9. Slice and enjoy.
Frequently Asked Questions
Eggnog pie can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
This recipe uses a 10inch pie crust, it can sliced into 8 servings.
After recipe testing, I recommend freezing the pie for at least 2 hours instead of refrigerating it. Remove the pie 30 minutes before serving.
Flavor options include vanilla or almond extract, rum and brandy for a boozy version.
Eggnog Pie
Equipment
- Mixing Bowl
- Whisk
- Rubber spatula
- Stand Mixer or Hand Blender
Ingredients
- 1 10 inch Graham Cracker Pie Crust, store bought
- 1 ¾ cup Eggnog, store bought
- 5.1 oz Vanilla Pudding Instant Mix
- 8 oz Whipped Topping, thawed
Instructions
- In a mixing bowl add the eggnog and vanilla pudding mix. Use a hand blender or stand mixer, mix for about 2 minutes. The mixture will be thick.
- With a rubber spatula fold in about 1 cup of the whipped topping.
- Pour the pie filling into the graham cracker crust and spread it out evenly.
- Top with the remaining whipping topping.Optional - Sprinkle with fresh nutmeg or ground cinnamon.
- Cover and place in the refrigerator or freezer to chill. Refrigerator for a minimum of 4 hours or freezer for a minimum of 2 hours. Slice and enjoy.
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