This creamy, spiced no bake eggnog pie tastes like the holidays in every single bite. It's made with just five ingredients, comes together in about ten minutes, and needs zero oven time. I first tried a version of this at my neighbor Hannah's holiday open house last year, and I've been making it ever since because it's ridiculously easy and always gets compliments.
If you're looking for something festive that doesn't heat up your kitchen, this is it. The filling is silky and rich, with that warm nutmeg flavor that makes you think of cozy winter nights. It reminds me a little of the creamy texture in my Homemade Oatmeal Cream Pies, but with that unmistakable eggnog taste. I also love serving it alongside Butterfinger Balls when I'm hosting because both are no bake and take the stress out of dessert prep.
Why You'll Love This No Bake Eggnog Pie
This No Bake Eggnog Pie is a total holiday hero. You don't need to turn on the oven, which is a lifesaver when you're already baking a dozen other things. The filling is smooth and creamy with just the right amount of spice from the nutmeg. It sets up beautifully in the fridge, slices clean, and tastes exactly like a cup of rich, creamy eggnog. Plus, you can make it a day or two ahead, so you're not scrambling on the day of your gathering.
It's one of those desserts that looks fancy but takes almost no effort. People always ask for the recipe, and when I tell them it's five ingredients and no baking, they can't believe it.
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No Bake Eggnog Pie Ingredients
Here's everything for this simple make ahead No Bake Eggnog Pie. Just five ingredients and you're done.
See Recipe Card Below This Post For ingtedient Quantites
- Graham cracker crust: This is your base. You can buy a pre-made crust to save time, or make your own if you prefer. The buttery, slightly sweet flavor pairs perfectly with the creamy filling.
- Vanilla instant pudding mix: This thickens the filling and adds a smooth, creamy texture without any cooking. Make sure you use instant, not cook-and-serve. The 153g box is the standard size.
- Eggnog: This is what gives the pie its rich, festive flavor. Use store-bought eggnog from the refrigerated section. It should be thick and creamy, not the shelf-stable kind.
- Cool Whip or whipped cream: This lightens the filling and makes it airy and smooth. Cool Whip is easiest, but you can use homemade whipped cream if you want.
- Ground nutmeg: A warm spice that's classic in eggnog. You'll fold some into the filling and sprinkle the rest on top for a beautiful finish and extra flavor.
How to Make No Bake Eggnog Pie
This comes together so quickly, you'll wonder why you haven't been making it every year.
Mix the pudding: Add the eggnog and pudding mix into a medium bowl. Beat using a hand mixer until well combined with a smooth texture. This takes about two minutes. The mixture will start to thicken as you beat it.
Fold in the topping: Add the Cool Whip and ¼ teaspoon of the nutmeg. Fold the mixture until combined. Use a spatula and gently fold so you don't deflate all the air. The filling should be light and fluffy.
Fill the crust: Pour the mixture into the prepared crust, using a spatula to spread evenly. Smooth the top so it looks nice. Sprinkle with the remaining ¼ teaspoon of nutmeg for a pretty spiced finish.
Chill until firm: Refrigerate until firm before serving. Chill time is at least 5 hours, or overnight. This is important because the filling needs time to set completely. If you try to slice it too early, it'll be too soft.
Substitutions and Variations
You can customize this easy No Bake Eggnog Pie recipe based on what you have or what you like.
Crust options: Swap the graham cracker crust for a vanilla wafer crust, ginger snap crust, or even an Oreo crust if you want something different. A ginger snap crust adds a nice spicy kick.
Whipped topping: Use homemade whipped cream instead of Cool Whip if you prefer. Just whip 2 cups of heavy cream with a little sugar until stiff peaks form, then fold it in.
Extra spice: Add a pinch of cinnamon or a tiny bit of vanilla extract to the filling if you want more warmth. Some people like a splash of rum extract for an extra festive flavor.
Dairy-free version: Use a dairy-free eggnog and coconut whipped cream to make this pie dairy-free. The texture will be a little different, but it still works.
Equipment For No Bake Eggnog Pie
You don't need much for this No Bake Eggnog Pie holiday dessert.
- Medium mixing bowl: For mixing the pudding and eggnog.
- Hand mixer: Makes it easy to beat the pudding mixture until it's smooth. You can use a whisk, but it takes longer and more arm strength.
- Spatula: For folding in the Cool Whip and spreading the filling into the crust.
- Measuring cups: To measure the eggnog and Cool Whip accurately.
- Refrigerator: This is where the magic happens. The pie needs at least 5 hours to chill and set.
Storage and Make-Ahead Tips
This No Bake Eggnog Pie is perfect for planning ahead.
Refrigerator: Store leftovers in the refrigerator for 3-4 days. Cover the pie with plastic wrap or foil to keep it fresh. The filling stays creamy and delicious.
Freezer: You can make this ahead and freeze it for up to 4 months. Wrap the whole pie tightly in plastic wrap, then in foil. Thaw in the fridge overnight before serving. The texture holds up really well.
Make-ahead tip: I usually make this No Bake Eggnog Pie the night before I need it. It gives the filling plenty of time to set, and it's one less thing to worry about the day of the party.
Serving Suggestions
This creamy No Bake Eggnog Pie is delicious on its own, but here are a few ways to serve it.
With whipped cream: Add a dollop of whipped cream on top of each slice and a light sprinkle of nutmeg or cinnamon. It makes it feel extra special.
Alongside coffee: Serve this with hot coffee or a latte. The warm, spiced flavors pair perfectly with a rich cup of coffee on a cold day.
With caramel drizzle: Drizzle a little caramel sauce over each slice for extra sweetness and a beautiful presentation. It adds a nice contrast to the creamy filling.
At holiday gatherings: This is perfect for Thanksgiving dessert ideas or Christmas dinner. It's light enough that people can enjoy it after a big meal, and it's always a crowd favorite.
Expert Tips
Use cold eggnog: Make sure your eggnog is cold from the fridge. It helps the pudding set faster and gives you a smoother texture.
Don't overmix: When you fold in the Cool Whip, use a gentle hand. Overmixing can deflate the filling and make it dense instead of light and airy.
Chill overnight: If you have time, chill the pie overnight. The flavor gets even better, and the texture is perfect for slicing.
Fresh nutmeg: If you can, use freshly grated nutmeg instead of pre-ground. It has a stronger, more aromatic flavor that really makes the pie shine.
Smooth spreading: Use an offset spatula or the back of a spoon to smooth the filling evenly in the crust. It makes the pie look more professional and slices cleaner.
FAQ
Can I make eggnog pie ahead of time?
Yes! This No Bake Eggnog Pie is perfect for making ahead. You can make it up to two days in advance and keep it in the fridge, or freeze it for up to four months. Just thaw it in the fridge overnight before serving. My family actually thinks it tastes better the next day because the flavors have more time to come together.
Do you put cinnamon or nutmeg in eggnog?
Traditionally, nutmeg is the main spice in eggnog, and that's what I use in this pie. Some people also add a pinch of cinnamon for extra warmth. You can do both if you like, but nutmeg is the classic choice and gives you that authentic eggnog flavor.
How long will eggnog pie last in the fridge?
This No Bake Eggnog Pie will last 3-4 days in the fridge when covered properly. After that, the crust can start to get a little soggy and the filling might lose some of its texture. We usually finish ours within two days because it's so good, but it definitely holds up well for a few days.
Are the eggs in eggnog cooked or raw?
Store-bought eggnog, which is what you use in this recipe, is pasteurized and safe to eat. The eggs are cooked during the pasteurization process, so there's no risk. If you're using homemade eggnog, make sure it's made with a cooked custard base or pasteurized eggs for safety. This No Bake Eggnog Pie doesn't require any additional cooking.
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Pairing
These are my favorite dishes to serve with No Bake Eggnog Pie
No Bake Eggnog Pie
Ingredients
- 1 ¼ graham cracker crusts use one extra-large or two smaller crusts
- 1 191 g vanilla instant pudding mix make sure it is instant not cook-and-serve
- 1 ⅞ cups eggnog full-fat gives the creamiest texture
- 2 ½ cups whipped topping or whipped cream thawed if frozen
- ⅝ teaspoon ground nutmeg freshly grated if possible for best aroma
Instructions
- Pour the eggnog into a mixing bowl and add the pudding powder, then beat until the mixture turns thick and completely smooth.
- Gently add the whipped topping along with about half of the nutmeg and fold slowly until no streaks remain.
- Spoon the filling into the crust and use a spatula to smooth the surface evenly.
- Dust the top with the remaining nutmeg to finish the surface.
- Place the pie in the refrigerator and let it chill until fully set, at least five hours or overnight for best results.
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