Eggnog Pie (No Bake Recipe)
Festive eggnog pie is the perfect no bake recipe for any holiday gathering. This no bake pie recipe features a creamy pudding based filling nestled on top of a buttery graham cracker crust.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Eggnog is one of the best holiday flavors out there.
I love to put it into anything I can from Eggnog Cheesecake to Eggnog Monkey Bread.
And this no bake eggnog pie is my new favorite.
It’s so easy to make, which is perfect when there are so many holiday prepartions underway.
Absolutely anyone can make it since there’s no baking needed- even a total baking beginner!
Ingredients
To make this you’ll need:
(SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Graham cracker crust ingredients– Graham cracker crumbs and unsalted melted butter
- Instant pudding– 2 3.4 ounce packages of vanilla instant pudding. Make sure it’s the no cook kind.
- Milk– Whole
- Eggnog– Your favorite store bought kind or homemade eggnog. Just make sure it’s chilled.
- Flavorings– Ground nutmeg and rum extract
- Whipped topping– Like Cool Whip for topping
- Whole star anise– Optional for garnish.
How to Make
Making this eggnog pie is so easy!
Just mix the graham cracker crumbs and melted butter together in a medium mixing bowl until the crumbs have the texture of wet sand.
Press the graham cracker mixture into your springform pan and up the edge about an inch.
Freeze the crust until you’re ready to add the filling.
Then use a hand mixer to beat together the pudding mix, eggnog, milk, rum extract, and nutmeg until they’re nice and thick.
Take the crust out of the freezer and pour the eggnog pudding mix into the middle of the crust, spreading it out with a spatula so it is even.
Refrigerate for 4 hours or until the pudding has thickened more and set.
Then pipe dollops of Cool Whip around the edge of the pie using a frosting bag and Ateco 824 frosting tip.
Finish by decorating the pie with e a whole star anise in the middle of the pie and a few spaced in between every couple of Cool Whip dollops.
Sprinkle with a bit of ground nutmeg to finish garnishing.
Serve and enjoy!
Storing Leftovers
Store leftovers tightly covered or in an airtight container in the fridge for 3 to 4 days.
Tips and Tricks
- You can use a store bought graham cracker crust you will likely have a little extra filling. That’s totally fine! Just save it and enjoy it as a festive snack.
- Make sure the eggnog is cold! No warm eggnog in this dish!
- Serving kids? You can use non alcoholic eggnog.
- Don’t have a piping bag and tip? You can make dollops by scooping your Cool Whip into a ziplocking bag with the corner snipped off.
- The star anise is totally optional.
Other Eggnog Desserts
Eggnog pie is an easy no bake recipe that your guests will love this holiday season!
Make it and enjoy!
Looking for other eggnog desserts?
Try these:
- Easy Eggnog Fudge
- Cranberry Eggnog Cupcakes
- No Churn Eggnog Ice Cream
- Eggnog Dip
- Super Soft Eggnog Cookies
If you’ve tried this EGGNOG PIE recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Eggnog Pie (No Bake Recipe)
Ingredients
- 1 ½ Cups Graham Cracker Crumbs 9 graham cracker sheets
- 6 tbsp Unsalted Butter melted
- 2 3.4 oz pkgs Vanilla Instant Pudding
- 1 1/2 cups Whole Milk
- 1 cup Eggnog
- 1 tsp Ground Nutmeg + more for garnish
- 1/2 tsp Rum Extract
- 4-8 oz Cool Whip for topping
- Whole Star Anise optional garnish
Instructions
- Add the graham cracker crumbs and melted butter to a medium mixing bowl and mix until the crumbs are well coated with the butter and the mixture is similar to wet sand.1 ½ Cups Graham Cracker Crumbs, 6 tbsp Unsalted Butter
- Press into your springform pan and up the edge about an inch.
- Place in the freezer until you’re ready to add the filling.
- In a large mixing bowl, combine the pudding mix, eggnog, milk, rum extract, and nutmeg.2 3.4 oz pkgs Vanilla Instant Pudding, 1 1/2 cups Whole Milk, 1 cup Eggnog, 1 tsp Ground Nutmeg, 1/2 tsp Rum Extract
- Using a hand mixer or stand mixer, beat the ingredients until they’re nice and thick.
- Remove your crust from the freezer and gently pour the pudding into the middle of the crust.
- Using a rubber spatula, spread the pudding mixture even so it sits flat.
- Place in the fridge for four hours or until cooled through and set.
- Using a frosting bag and Ateco 824 frosting tip, if desired, place dollops of cool whip around the entire edge of the entire pie. Place a whole star anise in the middle of the pie and prop a few in between every couple of the cool whip dollops. Sprinkle with a bit of ground nutmeg to finish garnishing.4-8 oz Cool Whip, Whole Star Anise
- Serve and enjoy!
Notes
- You can use a store bought graham cracker crust you will likely have a little extra filling. That's totally fine! Just save it and enjoy it as a festive snack.
- Make sure the eggnog is cold! No warm eggnog in this dish!
- Serving kids? You can use non alcoholic eggnog.
- Don't have a piping bag and tip? You can make dollops by scooping your Cool Whip into a ziplocking bag with the corner snipped off.
- The star anise is totally optional.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
