This no-bake Easy Eggnog Pie is an eggnog lover’s dream dessert! It’s creamy texture and great eggnog flavor is a favorite in my home. If you need a quick and easy dessert this holiday season for your Thanksgiving dessert table or holiday Christmas party, I highly suggest this pie!
My husband loves eggnog. Or “nog” as he usually refers to it as. I am pretty sure it’s why I can get him to do the grocery shopping easily in late fall, because he’s stalking the dairy department for eggnog.
No Bake Eggnog Pie
Bringing eggnog flavor to recipes is a favorite of mine during the holidays. While I was making a chocolate pie this weekend, it dawned on me that replacing the milk with eggnog in a vanilla pie would result in a super easy eggnog pie.
I’m by no means the first person to think of this, which is kind of how food blogging goes. You think of something and think, oh wow, great idea!
And then if you go search Google or Pinterest, you are sure to instantly find out that 398,083 people have had the same great idea. And the idea was probably in a kindergarten class cookbook in like 1978. And one of those magazine like little holiday cookbooks at the grocery checkout, most likely in 1986.
I had like six months where I would Google every single recipe idea I had, thinking every last one had to be completely original.
Yeah, that whole re-inventing the wheel thing, um, not so easy. It was super stressful and no fun whatsoever. Everyone has pretty much made everything. And that’s okay. I eventually figured that sometimes you just have to make and share the recipes that you love (or, that your husband loves) and leave it at that. Eggnog pie anyone?
A warning, this is rich. Well, I mean, it’s made with eggnog, one of our favorite holiday indulgences.
Pie Crust
Oh, also – one thing to pay attention to – the pre-made graham cracker pie crust my eggnog store searching husband picked up, was a bigger pie crust – “two extra slices” or something like that.
While that’s great and all, pie crusts are kind of a standard to some extent so a jumbo one can mess with your recipes. I was a little short on filling for this, and sort of pushed more of it towards the outer edge. Just something to pay attention to if you are buying a ready made crust.
Favorite Pie Recipes
- Libby’s Pumpkin Pie
- Pecan Pie Without Corn Syrup
- Butterscotch Pumpkin Pie
- Brownie Pie
- Grasshopper Pie
- Peppermint Ice Cream Pie
- Easy Pumpkin Pie Recipe (my personal top choice for pumpkin pie)
Favorite Eggnog Recipes
Checkout all of my THANKSGIVING RECIPES and CHRISTMAS RECIPES!
EGGNOG PIE RECIPE
Easy Eggnog Pie
Ingredients
- 2 3.4 oz packages of vanilla instant pudding (cheesecake flavor works well also)
- 1 1/4 cup eggnog (Do not use fat free, you want a thick eggnog)
- 1/3 cup whole milk
- 1/2 tsp nutmeg
- 1 cup Whipped Topping (Cool Whip is perfect)
- 1 standard size graham cracker pie crust
Instructions
- Beat pudding mix with eggnog, milk and nutmeg for two minutes.
- Fold 1 cup COOL WHIP Whipped Topping into mixture until just combined.
- Spoon mixture into pie crust.
- Refrigerate at least three hours, up to 24.
- Enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
See, as I said, super EASY! If you have eggnog lovers in your family, this is totally for them. And here are a few more recipes that are packed full of eggnog deliciousness!
Egg Nog Frosted Rice Krispies Treats
And 50+ really delicious eggnog recipes!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Is the Graham cracker crust shell cooked or uncooked before adding filling?
Char, no need to cook it!
Just made this for Christmas Eve. Yum! Passed the spatula test for sure!
Going to make another one for the inlaws tomorrow using pumpkin flavored eggnog and pumpkin spice pudding!
That sounds delicious Tina!
Hi, so I first accidentally made this with cook and serve. I didn’t pay attention to the box and of course it didn’t set, but the liquid tasted great. The jell-o brand instant pudding boxes are 3.4 oz and your recipe says 3.9 oz. I just want to make sure I have the right amount so that I don’t have a similar problem as before. Is this the right kind or us there another type I need to get? Thanks
Kandice, so I just spent a whole bunch of time on the JELL-O site, and what do you know, there are a variety of sizes depending upon flavor. The vanilla should be 3.4 (I’ll change that) but some flavors are 3.3 and some are 3.8, 3.9, with the majority being 3.4. They are all over the place! So yes, 3.4 would be the standard size for the vanilla. Though possibly not the French Vanilla, if that makes sense. 🙂 I have a feeling that they each end up yielding the exact same amount of finished product though.
Thanks! Yes, I noticed that at the store when I checked all the different flavors. The cook and serve vanilla is only 3 oz. I figured it was the right one. Most people probably won’t even check that and just pick up the box. Unless of course they have a fail like I did.
Kandice, I was surprised at how much variation there is between different flavors!
When you say “normal” and “jumbo sized” pie crusts, about what size are they? My supermarket just calls both sizes pie crusts (no jumbo or oversized printed on the package!) but one is a 9 inch, 6 oz. pan and one is a 10 inch, 9 oz. pan. The one inch size different doesn’t seem like a big deal, but three ounces does. Sorry if it seems like a silly question!
Meredith, the one I bought actually said “X% more crust” or something like that. The premade pie crusts I’ve always seen and purchased have always been on the smaller size, but always the same size (which sorry, I’ve never taken note of the size, and don’t have one at home to check). But the one I had for this pie, that the hubby picked up at the store, was noticeably bigger, in addition to stating it on the package. The moment I saw it I was like what the heck, why’s it so big – so it was quite noticeable! 🙂
I’m thinking this would be delicious with a gingersnap cookie crust. Or, for the person who was going to make mini ones in a cupcake tin, you could just place the whole gingersnap right in the bottom of the muffin cup and then top with the pie mixture. May try this later today!
Alice, that sounds delicious!
Before it sets is it kinda runny? Or did I screw up lol.
Darcy, mine was pretty darn thick. Were you using a reduced fat or skim eggnog?
I do not care for the consistancy of eggnog buy I love eggnog! So I cut it with Jack Daniels and add cinnamon!! Delish!! I think I could wirk it into this pie too!! Lol
Now that is one great way to change the texture! 🙂
This looks and sound delicious. Try.Try eggnog fudge it’s delicious! I too am a big fan of eggnog!
I don’t care for the consistency of eggnog either so I “cut it” with an equal part of milk. I love to heat it up in the microwave and then top it with nutmeg! The milk doesn’t really take anything away from the taste that I can tell. I bet it would work just as well if you left it cold.
That sound pretty good Angel, I need to try that!
I don’t really care for eggnog, but my sweet daughter-law-loves it. I made her some eggnog cookies, have to admit they tasted pretty good and the family ate a bunch before I could get them to her. I am going to make this tomorrow for her.
Dianna, I hope she enjoys them as much as everyone enjoyed the cookies!