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Eggnog Pie – a cream pie made with eggnog! This easy pie recipe has only 4 ingredients! It’s fluffy with a super creamy texture. It’s the perfect holiday pie that actually tastes like eggong – and you can make it completely NO BAKE if you want!
Eggnog: You either love it or you hate it. There are very few people I’ve encountered that like it “a little.” Unlike gingerbread or peppermint…eggnog is eggnog. Kind of no matter where you put it. I fall in the “LOVE IT!” category for eggnog. I’ve loved it since I was a little girl. I remember getting a carton of it as soon as it was available in the store and enjoying little glasses of it with my Dad throughout the holiday, which is why I love making Eggnog Cookies and this Eggnog Pie Recipe!
Adding eggnog to a pudding pie in place of milk is pure genius – it makes a fluffy sweet and creamy pie recipe that us true eggnog lovers will, well, love! This recipe has just 4 ingredients and you can make it with a baked pie crust OR make it completely no bake. It’s the perfect pie recipe for the holiday season.
Ingredient Notes
This pie has only 4 ingredients: pie crust, instant pudding mix, egg nog, and whipped cream. That’s IT! It comes together in no time at all, and if you wanted to you could make it a no-bake pie by using a graham cracker pie crust, Oreo or Shortbread Crust instead.
I made my own whipped cream from heavy whipping cream, but you can also use Cool Whip if you want. No judgements here! 99% of the time I do use Cool Whip. The pudding mix and the whipped cream make the pie super light. It’s like eating air. Which has no calories. So this pie has no calories! (Right?)
When it comes to pudding mix, I used vanilla pudding mix but you can also use cheesecake flavor. Just make sure to use INSTANT pudding mix, not cooked.
How to make No Bake Eggnog Cream Pie
- Make your crust first – cool it if using a pastry pie crust.
- Make the freshly whipped cream with heavy cream.
- Whisk your pudding mix with the eggnog and let it soft set then be careful to fold in the whipped cream – do not stir or mix, you don’t want to break the cream.
- Place mixture in the pie crust then chill. Top with more whipped cream before serving. I like to dust it with ground cinnamon or a sprinkle of nutmeg.
Storing Eggnog Pie
- Store pie in the refrigerator loosely wrapped for 1-2 days if using fresh whipped cream. It might start to weep after day 2. If you use Cool Whip it will last longer in the fridge.
- I don’t recommend freezing this pie.
Expert Tips
- Use only dairy-based eggnog for best results. Instant pudding needs the proteins in milk to set up properly.
- For a no bake eggnog pie, use a graham cracker crust, shortbread, or Oreo crust.
- You could add some rum extract to make it taste more like a boozy glass of eggnog!
Eggnog Pie Recipe
Recipe Video
Ingredients
- 1 all butter pie crust or frozen or from a pack of two, or my homemade crust recipe
- 1 cup (237ml) cold heavy whipping cream (or 8 ounces/226g Cool Whip)
- 1 tablespoon (7g) powdered sugar
- 1 3.4 ounce box INSTANT vanilla pudding
- 1 ⅔ cups (397ml) eggnog
- Ground nutmeg optional (for garnish)
Instructions
- If using a refrigerated crust, unroll and place in a 9″ pie plate. Poke holes in the bottom of the crust with the tines of a fork. Bake crust according to package directions. Cool before filling. (You can also use this crust, pressed into a 9″ pan, poked with the tines of a fork and baked at 400°F for 8-10 minutes.)
- If making fresh whipped cream, place cold whipping cream in the bowl of an electric mixer fitted with a whisk attachment. Add powdered sugar and beat until stiff peaks form. Chill until ready to use.
- Place pudding mix and eggnog in a large bowl. Stir until no lumps remain. Let set for 5 minutes. Fold in 1 cup of the prepared whipped cream (or Cool Whip). Pour into cooled pie crust. Cover and chill for at least 4 hours before finishing.
- Before serving, top with remaining whipped cream or Cool Whip and grated nutmeg (optional). Store in refrigerator.
Recipe Notes
- You can use sugar-free pudding. You’ll want to use 1.5 ounce size for sugar-free or 3.4-3.9 ounces for regular instant.
- Be sure to reserve some of the freshly whipped cream or cool whip for the top of the pie – you’re only adding 1 cup to the pudding.
- Use only dairy-based eggnog or the pudding won’t set up.
I absolutely LOVE eggnog… this looks delish!
Made this pie (and the crust) today. The crust was my first successful pie crust yet. And I’ve made a number of them this year. So quick and easy. And tasty. The pie was super tasty too. We made ours with homemade eggnog that had booze in it. The pie didn’t set up right but that may have been more about my impatience than anything else. I’m making it again next weekend and I’ll be sure to let it set in the fridge for a nice long time. So so good!
Quick question: It says to just stir the pudding with the eggnog until no lumps…so you don’t whip it up like pudding just substituting eggnog for milk?
I used the eggnog instead of the milk – it means just to whisk the pudding mix, sorry for that confusion!
Did you use the 1oz pkg or 1.5 oz pkg of instant pudding?
I *think* it’s the 1.5 ounce if you’re using sugar free, or 3-4 ounce if you’re using regular instant. The directions on the box call for 2 cups milk on the boxes I use. I think different brands might be different sizes, so check the pudding instructions on the box just to be sure.
Jus a quick question – is there a reason you used sugar free pudding mix? I hate using anything with artificial sweetener in it and since we are using eggnog this is definitely not a low fat recipe – just wondering if this was a taste preference or if the sugar free was a necessity for texture, etc.?? Thanks!
You can use a regular mix, for sure! Enjoy!
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