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No Bake Eggnog Pie is a creamy eggnog pie inside a graham cracker crust! Full of nutty & smooth eggnog flavor with instant pudding mix, Cool Whip, and classic eggnog.
Are you a serious eggnog lover? Then you must try these Eggnog Muffins – they have a thick crumble on top and then they’re drizzled with an eggnog glaze. So yummy!
No Bake Eggnog Pie Recipe
This no bake creamy pie is an easy pie recipe with all the flavors of the Holiday season – it has a velvety smooth and creamy texture, with vanilla pudding and eggnog.
This eggnog pie is the perfect dessert for after Christmas dinner, or because it’s so easy to make, it’s also a great weeknight dessert to make during the Christmas season.
Simple Ingredients Needed
- Graham Crackers : These will be crushed into graham cracker crumbs for the crust.
- Light Brown Sugar
- Butter
- Instant Vanilla Pudding Mix : Make sure you are using instant vanilla pudding mix and not the cook n’ serve pudding mix. They are completely different and only the instant pudding will work in this recipe.
- Eggnog : Make sure the eggnog is well chilled before using it in the no bake cream pie recipe. I use store-bought eggnog but you can also try making some Homemade Eggnog to use in the pie filling.
- Cool Whip : I love using the creamy version of Cool Whip but any variety of Cool Whip can be used with great results.
How To Make No Bake Eggnog Cream Pie Recipe (Printable Recipe Card)
Prepare a 9-inch pie plate by spraying it lightly with cooking spray. Set aside.
Add the graham crackers and light brown sugar into a food processor. Process on high until it’s in fine crumbs. With the processor running on low speed, slowly add the melted butter and pulse until the crumbs are well coated. Pour the crumbs into the prepared pie crust and very firmly press them into the bottom and up the sides. Cover the pie loosely with plastic wrap and place it in the freezer for 15 minutes.
In a large mixing bowl, whisk together the instant pudding mix and eggnog until it thickened and combined. Let it sit for about 3 minutes so it can thicken even more.
Add in the Cool Whip and stir with a rubber spatula until everything is evenly combined.
Spread the creamy filling into the graham cracker crust and smooth out the top. Cover the pie with a lid, or plastic wrap, and refrigerate for at least 8 hours or up to 24 hours ahead of time is preferred.
Serve the pie chilled from the fridge. Garnish with a touch of ground nutmeg and/or additional whipped cream if wanted.
How To Store Leftover Eggnog Pie
- Refrigerator : Store leftovers inside the fridge for up to 3-4 days. You can either cover the pie with a lid or plastic wrap, or place individual slices inside an airtight container for storage. Just note that the longer the pie sits in the fridge, the softer the graham cracker crust will become.
- Freezer : You can freeze this eggnog pie by wrapping it in plastic wrap and then wrapping it again in aluminum foil. Freeze for up to 2 months. Thaw it overnight in the fridge before serving. Once frozen, the pie takes
Can I Use A Pre-Made Graham Cracker Crust?
if you would rather not make a homemade graham cracker crust, or you just want to save some time, use a store-bought graham cracker crust instead. I normally do this cause I don’t mind the store-bought crust and sometimes I feel like they hold together better than homemade crust does. You do not need the ‘2 extra servings’ graham cracker crust – just the regular 6 ounce crust will do just fine.
I Don’t Want To Use Cool Whip, What Should I Do?
If you prefer not using Cool Whip whipped topping then make your own homemade whipped cream. It’s actually fairly easy and the flavor is always so much better.
You will need to add 1.5 cups heavy whipping cream + 1/2 cup powdered sugar into a large mixing bowl. Use an electric hand mixer and beat until stiff peaks form. Start at low speed and increase to high speed as it thickens. When the recipe calls for the Cool Whip, add all of the whipped cream.
Recipe Tips
- For all the eggnog lovers, try adding a pinch of ground nutmeg into the creamy eggnog filling or add a sprinkle of nutmeg on top of the pie right before serving. I would start at 1/8 teaspoon or less, and then add more if wanted. Nutmeg is a pretty strong flavor so don’t go overboard with it. Nutmeg will bring out the nutty eggnog flavor if used.
- The chill time is very important so don’t skip it. Plan on at least 8 hours of chill time so the pie has time to properly set and thicken, but overnight is even better.
- Make the pie up to 24 hours ahead of time! Cover the pie with plastic wrap, a lid, or the plastic lid that comes with the store-bought crust and place it in the fridge up to 24 hours before you’re serving it. I actually love this pie with at least 12+ hours of refrigeration time before I serve it.
- Use a pre-made crust to save lots of time! Buy a ready-made graham cracker crust, found in the baking aisle, and use that instead of making your own graham cracker crust as called for in the recipe. The size is 6 ounces, it is not the ‘2 extra servings’ cracker crust from the store.
More Holiday Desserts You’ll Love
- Orange Cranberry Cheesecake
- Cranberry Orange Scones
- No Bake Cranberry Fluff Pie
- Chocolate Peppermint Lush
- Cookies & Cream Mint Chocolate Fudge
- Peppermint Cheesecake Cookies
No Bake Eggnog Pie
Ingredients
Graham Cracker Crust
- 12 whole graham crackers
- 3 tablespoons packed light brown sugar
- 1/2 cup (1 stick) butter melted
Eggnog Pudding Pie
- 1 box (3.4 oz) instant vanilla pudding
- 1½ cups eggnog
- 8 ounces Cool Whip thawed
Instructions
- Prepare a 9-inch pie plate by spraying it lightly with cooking spray. Set aside. * You can also skip the crust steps below and just use a store-bought ready crust graham cracker crust instead of homemade. It's the 6 oz size graham cracker crust (not the 2 extra servings one).
Make The Graham Cracker Crust
- Add the graham crackers and light brown sugar into a food processor. Process on high until it's in fine crumbs.12 whole graham crackers, 3 tablespoons packed light brown sugar
- With the processor running on low speed, slowly add the melted butter and pulse until the crumbs are well coated.1/2 cup (1 stick) butter
- Pour the crumbs into the prepared pie crust and very firmly press them into the bottom and up the sides. Cover the pie loosely with plastic wrap or a lid and place it in the freezer for 15 minutes.
Make The Eggnog Pudding Pie
- In a large mixing bowl, whisk together the instant pudding mix and eggnog until it's thickened and combined. Let it sit for about 3 minutes so it can thicken even more.1 box (3.4 oz) instant vanilla pudding, 1½ cups eggnog
- Add in the Cool Whip and stir with a rubber spatula until everything is evenly combined.8 ounces Cool Whip
- Spread the creamy filling into the graham cracker crust and smooth out the top. Cover the pie with a lid, or plastic wrap, and refrigerate for at least 8 hours or up to 24 hours ahead of time is preferred.
- Serve the pie chilled from the fridge. Garnish with a touch of ground nutmeg and/or additional whipped cream if wanted.
Notes
Nutrition
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