Description
This no-bake Eggnog Pie is a creamy, festive dessert perfect for holiday gatherings. Combining the rich flavors of eggnog and vanilla pudding with a graham cracker crust, it offers a smooth, fluffy texture enhanced by whipped cream and a hint of nutmeg. Simple to prepare and chilled to perfection, it makes a delightful treat without any baking required.
Ingredients
Scale
Crust
- 1 graham cracker crust (prepared, 9-inch)
Filling
- 1 (3.4 oz) box vanilla instant pudding mix
- 1 ½ cups eggnog
- 2 cups whipped cream (whipped topping)
- ¼ teaspoon ground nutmeg (plus additional for garnish)
Instructions
- Mix Pudding and Eggnog: In a medium bowl, combine the vanilla instant pudding mix and eggnog. Using an electric mixer, beat the mixture until it thickens, which should take about 2-3 minutes.
- Fold in Whipped Cream and Nutmeg: Gently fold in the whipped cream and ground nutmeg until the filling is fluffy and fully combined. Be careful not to overmix to maintain airiness.
- Assemble Pie: Spoon the creamy mixture evenly into the prepared graham cracker crust. Smooth out the top with a spatula for an even layer. Sprinkle a little extra ground nutmeg on top for garnish.
- Chill: Refrigerate the pie for at least 4 hours or until it is firm and set. For best results, chill overnight or until ready to serve.
Notes
- This pie contains raw eggnog, so ensure your eggnog is pasteurized for food safety.
- For a boozy twist, you can add 2 tablespoons of rum or bourbon to the filling before folding in the whipped cream.
- If you prefer a firmer pie, use a refrigerated pudding mix that sets firmly or add an extra ¼ cup of pudding mix.
- To keep the crust crunchy, refrigerate the pie uncovered for the first hour, then cover with plastic wrap.
