No-Bake Eggnog Pie
Welcome to the sweet side of the holiday season, where indulgence meets simplicity in a no-bake eggnog pie that’s as delightful to make as it is to devour. If you’ve ever wished for a shortcut to the rich, velvety goodness of classic eggnog in pie form, consider your dessert dreams answered.
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This No-Bake Eggnog Pie is not just a dessert; it’s a celebration waiting to happen. It’s the culinary embodiment of a holiday hug, a treat that effortlessly blends the essence of the season with the joy of stress-free baking. So, whether you’re a seasoned chef or a kitchen novice, get ready to impress your loved ones with a slice of pure holiday magic.
This recipe is your ticket to a festive fiesta without the fuss. Forget about turning on the oven or wrestling with complicated techniques; we’re keeping things cool, easy, and oh-so-jolly. Picture a velvety smooth filling nestled in a buttery graham cracker crust, embodying the spirit of eggnog without a single egg needing to be cracked.
As you embark on this no-bake adventure, you’ll find yourself marveling at the simplicity that unfolds into a symphony of flavors. We’ve taken the classic eggnog recipe and given it a playful twist that’s bound to become a new tradition in your festive repertoire.
So, don your apron, grab a whisk, and let’s whip up a dessert that not only tastes like the holidays but also embodies the spirit of joy and togetherness. This No-Bake Eggnog Pie is not just a recipe; it’s an invitation to savor the season, one scrumptious bite at a time. Let the holiday cheer begin!
How To Make No-Bake Eggnog Pie
No-Bake Eggnog Pie Key Ingredients
- Graham Cracker Crumbs (9 graham cracker sheets) (You can also use a ready-made graham cracker crust)
- Vanilla Instant Pudding
- Whole Milk
- Eggnog
- Ground Nutmeg (more for garnish)
- Rum Extract
- Cool Whip for Topping
- Star Anise (for Garnish)
Kitchen Essentials Needed For This Recipe
- 9-Inch Springform Pan
- Hand Mixer
- Large Mixing Bowl
- Medium Mixing Bowl
- Rubber Spatula
- Liquid Measuring Cups
- Measuring Spoons
- Frosting Bag and Frosting Tip (optional)
Eggnog Pie Tips & Tricks
- Store in the fridge, covered, in an airtight container, for up to 4 days. Freeze in an airtight container for up to 2 months. It will need a bit to thaw before consuming, if being frozen.
- I do not suggest eating the whole star anise. They’re very strong and hard on the teeth.
- This is not an overly sturdy pie, so as long as you don’t mind if it perfectly holds its shape, you can pile the whipped cream on top or even make it a thicker pie.
- It’s best to cut the pie fresh out of the fridge, but let it sit for a few minutes before serving. This allows the crust to relax a bit and more easily release from the pan. A thin knife slid under the edge or the tip of the spatula works as well.
- Do not add more eggnog as it doesn’t thicken up the pudding like the milk does. You can end up with soup pie instead of eggnog pie.
- A springform pan allows this pie to more easily hold its shape. If you would like to use a regular pie pan, that’s fine as well, it just might not come out as uniform as the springform does. A 9-inch pie pan is the perfect size for this recipe.
More Christmas Recipe Ideas
- ROLO Pretzels
- Italian Christmas Cookies
- Wreath Charcuterie Board
- Hot Cocoa Board
- Mexican Wedding Cookies
- Eggnog Cookies
No-Bake Eggnog Pie
Welcome to the sweet side of the holiday season, where indulgence meets simplicity in a pie that's as delightful to make as it is to devour—our No-Bake Eggnog Pie. If you've ever wished for a shortcut to the rich, velvety goodness of classic eggnog in pie form, consider your dessert dreams answered.
Ingredients
- 1 ½ Cups Graham Cracker Crumbs (9 graham cracker sheets)
- 6 Tablespoons Unsalted Butter, melted
- 2 Packages Vanilla Instant Pudding
- 1 ½ Cups Whole Milk
- 1 Cup Eggnog
- 1 Teaspoon Ground Nutmeg (more for garnish)
- ½ Teaspoon Rum Extract
- 4-8 Ounces Cool Whip for Topping
Instructions
1.Add the graham cracker crumbs and melted butter to a medium mixing bowl and mix until the crumbs are well coated with the butter and the mixture is similar to wet sand.
2.Press into your springform pan and up the edge about an inch.
3.Place in the freezer until you’re ready to add the filling.
4.In a large mixing bowl, combine the pudding mix, eggnog, milk, rum extract, and nutmeg.
5.Using a hand mixer or stand mixer, beat the ingredients until they’re nice and thick.
6.Remove your crust from the freezer and gently pour the pudding into the middle of the crust.
7.Using a rubber spatula, spread the pudding mixture even so it sits flat.
8.Place in the fridge for four hours or until cooled through and set.
9.Using a frosting bag and Ateco 824 frosting tip, if desired, place dollops of cool whip around the entire edge of the entire pie. Place a whole star anise in the middle of the pie and prop a few in between every couple of the cool whip dollops. Sprinkle with a bit of ground nutmeg to finish garnishing.
10.Serve and enjoy!
Notes
● Store in the fridge, covered, in an airtight container, for up to 4 days. Freeze in an airtight container for up to 2 months. It will need a bit to thaw before consuming, if being frozen.
● I do not suggest eating the whole star anise. They’re very strong and hard on the teeth.
● This is not an overly sturdy pie, so as long as you don’t mind if it perfectly holds its shape, you can pile the whipped cream on top or even make it a thicker pie.
● It’s best to cut the pie fresh out of the fridge, but let it sit for a few minutes before serving. This allows the crust to relax a bit and more easily release from the pan. A thin knife slid under the edge or the tip of the spatula works as well.
● Do not add more eggnog as it doesn’t thicken up the pudding like the milk does. You can end up with soup pie instead of eggnog pie.
● A springform pan allows this pie to more easily hold its shape. If you would like to use a regular pie pan, that’s fine as well, it just might not come out as uniform as the springform does. A 9-inch pie pan is the perfect size for this recipe.
