Description
This No Bake Eggnog Pie is a creamy, festive dessert perfect for the holiday season. Made with a graham cracker crust, vanilla instant pudding, eggnog, and whipped cream, it’s a simple yet indulgent treat flavored with ground nutmeg and ready to chill in just over five hours.
Ingredients
Scale
Pie Base
- 1 graham cracker crust
Pie Filling
- 1 box (153 g) vanilla instant pudding mix
- 1 1/2 cups eggnog
- 2 cups cool whip or whipped cream
- 1/2 teaspoon ground nutmeg
Instructions
- Mix pudding and eggnog: In a medium bowl, combine the eggnog and vanilla instant pudding mix. Use a hand mixer to beat the mixture until it becomes smooth and well combined, with no lumps remaining.
- Fold in whipped cream and nutmeg: Add the cool whip and 1/4 teaspoon of the ground nutmeg to the pudding mixture. Gently fold together using a spatula until thoroughly combined without deflating the whipped cream.
- Pour into crust: Pour the creamy filling into the prepared graham cracker crust. Use a spatula to spread it evenly across the crust for a smooth top layer.
- Sprinkle nutmeg: Evenly sprinkle the remaining 1/4 teaspoon of ground nutmeg over the pie for added flavor and a decorative touch.
- Chill the pie: Refrigerate the pie until it firms up, which will take at least 5 hours or preferably overnight for best results.
Notes
- Store leftovers in the refrigerator for up to 3-4 days to maintain freshness and texture.
- This pie can be made ahead and frozen for up to 4 months; thaw it overnight in the refrigerator before serving.
- For a stronger eggnog flavor, you can substitute a portion of the eggnog with spiced rum or bourbon if desired.
- If you prefer a dairy-free version, use dairy-free whipped topping and pudding mix alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
