No-Bake Eggnog Pie is the perfect holiday dessert—creamy, rich, and full of the warm, spiced flavors of eggnog. This simple recipe combines a buttery graham cracker crust, a luscious eggnog filling, and a whipped cream topping for a festive treat that requires no oven time.
Whether you’re hosting a Christmas dinner or craving a seasonal dessert, this pie is as effortless as it is delicious.
Kitchen Equipment Needed
- Mixing bowls
- Whisk or electric mixer
- 9-inch pie pan
- Rubber spatula
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup eggnog
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Topping:
- Whipped cream (store-bought or homemade)
- Additional nutmeg for garnish
Directions
Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for at least 30 minutes to firm up.
Make the Filling:
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Gradually add the eggnog, nutmeg, and cinnamon, mixing until fully combined.
- Gently fold in the whipped cream until no streaks remain.
Assemble the Pie:
- Pour the eggnog filling into the prepared crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until set.
Add the Topping:
- Before serving, top the pie with whipped cream and sprinkle with additional nutmeg for a festive touch.
Prep Time
20 minutes
Chill Time
4 hours
Total Time
4 hours 20 minutes
Nutrition (Per Serving, Approx.)
- Calories: 320
- Fat: 22g
- Carbohydrates: 26g
- Protein: 4g
- Sodium: 180mg
Expert Tips
- Crust Options: Swap the graham cracker crust for a gingersnap crust for extra holiday flavor.
- Whipping Cream: Make sure your cream is cold before whipping to achieve stiff peaks.
- Eggnog Flavor Boost: Add a splash of rum or rum extract for a more traditional eggnog taste.
FAQs
Can I make this pie ahead of time?
Yes! This pie can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.
Can I use store-bought crust?
Absolutely! A pre-made graham cracker or shortbread crust works well and saves time.
What if I don’t have eggnog?
You can use a combination of heavy cream and milk with a pinch of nutmeg and cinnamon to mimic the flavor of eggnog.
Storing & Reheating
- Storing: Keep the pie covered in the refrigerator for up to 3 days.
- Reheating: No reheating required—serve chilled.
Substitutions & Variations
- Dairy-Free Option: Use dairy-free cream cheese and a plant-based eggnog for a lactose-free version.
- Spiced Crust: Add a pinch of nutmeg and cinnamon to the crust mixture for extra holiday flair.
- Mini Pies: Divide the crust and filling into individual ramekins or mini pie tins for single servings.
No-Bake Eggnog Pie Recipe
No-Bake Eggnog Pie is the perfect holiday dessert—creamy, rich, and full of the warm, spiced flavors of eggnog. This simple recipe combines a buttery graham cracker crust, a luscious eggnog filling, and a whipped cream topping for a festive treat that requires no oven time
Equipment
- Mixing bowls
- - Whisk or electric mixer
- - 9-inch pie pan
- - Rubber spatula
Ingredients
- #### For the Crust:
- - 1 1/2 cups graham cracker crumbs
- - 1/3 cup granulated sugar
- - 6 tbsp unsalted butter melted
- #### For the Filling:
- - 1 package 8 oz cream cheese, softened
- - 1/2 cup powdered sugar
- - 1/2 cup eggnog
- - 1/4 tsp ground nutmeg
- - 1/4 tsp ground cinnamon
- - 1 cup heavy whipping cream whipped to stiff peaks
- #### For the Topping:
- - Whipped cream store-bought or homemade
- - Additional nutmeg for garnish
Instructions
- #### Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for at least 30 minutes to firm up.
- #### Make the Filling:
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Gradually add the eggnog, nutmeg, and cinnamon, mixing until fully combined.
- Gently fold in the whipped cream until no streaks remain.
- #### Assemble the Pie:
- Pour the eggnog filling into the prepared crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until set.
- #### Add the Topping:
- Before serving, top the pie with whipped cream and sprinkle with additional nutmeg for a festive touch.
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