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Easy No Bake Eggnog Pie Recipe

ByKathleen Pope

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A lighter than air, creamy no bake eggnog pie for eggnog lovers and cream pie eaters alike! With a graham cracker pie crust and a few simple ingredients, it will become your family favorite no bake pie recipe too! Loaded with holiday flavor, the perfect dessert for the Christmas season.

If you are all about easy pie recipes, then try my award winning Key Lime Pie, or my favorite holiday pie recipe, Butterscotch Cinnamon pie or the classic custard Pumpkin Pie.

No bake eggnog pie with graham cracker crust, slice removed.

Quick, fun, easy and delicious desserts are my favorite around the holidays, I bet they are for you too, give these easy and festive recipes a try as well, like this easy Rum Cake, soft and tasty Italian Ricotta Cookies and these fabulous Filled Christmas Present Cookies.

Why You Will Love this Recipe

  • Festive | Eggnog captures the essence of the holiday season. Eggnog lovers agree!
  • Leftover Eggnog | This is a great use for leftover eggnog.
  • Make-Ahead | This eggnog pie recipe is ready to go in the fridge in minutes, making it a great make-ahead dessert

I am a believer in making things easy during the holidays, so purchase a pre-made graham cracker crust from your grocery store, or in less than 10 minutes make your own. Instead of buying Cool Whip, take a few minutes to whip up your own homemade cool whip (hint: it’s just whipped cream) so much healthier and better tasting.

I wanted this recipe to be for a thick, substantial eggnog cream pie, so I created an eggnog deep dish pie. If making in a standard pie shell, see my tips towards the end of the post (or use the table of contents).

No bake eggnog pie with graham cracker crust, slice removed.

Simple Ingredients for No Bake Eggnog Pie

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

No Bake Eggnog Pie labeled ingredients.
  • Graham Cracker Crust | I made a deep dish homemade graham cracker crust, but you can use a standard store-bought graham cracker crust. For the homemade graham cracker crust, you will need a little sugar and melted butter. See variations for other crust options!
  • Vanilla Pudding Mix | You want INSTANT pudding mix here, the pudding mix you cook won’t work right here, especially for a no bake recipe. See variations for other flavor suggestions.
  • Eggnog | Use full-fat egg nog for this recipe, it will set up more firmly and tastes so much more creamy! I also like organic without high fructose corn syrup.
  • Heavy Cream | Instead of using Cool Whip, we’ll make homemade Cool Whip for this recipe, a little powdered sugar and a touch of vanilla; we leave out cream cheese.
  • Vanilla Extract | Adds that classic kick of flavor, feel free to use bourbon vanilla or other favorite extracts.
  • Nutmeg | Because eggnog and nutmeg just go together, fresh grated is best for this spice, but if ground is all you have use it!

Let’s make Eggnog Pie

Step 1 | How to Make A Deep Dish Graham Cracker Crust

You will need 16 full sheets of graham crackers (you can use regular or gluten-free grahams) for your premade pie crust. Place in a food processor or blender and whir until the crackers are fine crumbs. Or place the graham crackers in a baggie, crushing by hand as you place them in, then using a rolling pin or other heavy tool, crush and roll until fine crumbs.

Pour crushed grahams into a small bowl and then using a fork in sugar and melted butter until all of the graham crumbs are moist. If too dry to stick together, add another tablespoon of melted butter and mix.

Mix together graham cracker crumbs sugar and butter with fork.
Mix together graham cracker crumbs, butter and sugar
Evenly distribute graham cracker crumbs into pie dish.
Mix well and press into dish

Press into 9″ deep dish pie plate or 9″ springform pan. Spread evenly with hand or back of spoon, then using the bottom of a measuring cup, press the bottom and sides until firm. Freeze for 30 minutes while preparing the eggnog pie filling.

Using measuring cup to firmly press mixture into bottom and sides of pie dish.
Use a measuring cup to firmly press mixture into pie dish
Finished graham cracker pie crust low sugar in pie dish, no bake.
Ready for the freezer

Pro Tip

  • If you find your graham cracker crust not sticking or holding together well, add a tablespoon more of melted butter at a time, until is sticks well. This is your “glue” to hold it all together, so it doesn’t require baking.

Step 2 | Make Homemade Cool Whip

Once you have your pie crust made, let’s make the homemade Cool Whip or whipped topping. Ditch all those nasty ingredients and take the extra 5 minutes to make your own! Catch all the step-by-step tips in this post on how to make homemade cool whip.

In a clean, cold bowl of a stand mixer or medium bowl, pour in cold, heavy whipping cream. With the whisk attachment, beat over medium-high speed until soft peaks form. Reduce speed and add desired amount of powdered sugar and vanilla, then increase to high speed whipping until stiff peaks form, almost to the butter stage. Place in fridge until ready to fold into the eggnog mixture.

Whipped Cream Stiffly whipped for Stabilized whipped cream.
Stiff whipped cream, homemade Cool Whip
Stabilized whipped cream on wire whisk.
Super thick
Spooning homemade whipped cream into blue bowl.
Homemade Cool Whip

Step 3 | Make Eggnog Pie Filling

In a medium to large mixing bowl, pour in the instant pudding mix and the eggnog. With an electric mixer (hand mixer or stand mixer) on high speed mix until thick and creamy.

Add the vanilla extract and nutmeg and mix well to combine. It should be thick and pudding like.

Eggnog and pudding mix in bowl.
Eggnog and pudding in mixing bowl
Adding nutmeg to eggnog pudding mixture.
Add vanilla and nutmeg
Mixing eggnog and vanilla instant pudding in bowl with hand mixer.
Mix well until thick

Step 4 | Make the no bake holiday eggnog pie

Carefully fold the homemade whipped topping into the eggnog pudding mixture. You do this with a large spatula, gently folding the mixture over on itself until it’s all combined. At the end, use a whisk to gently combine the rest of the white streaks, just for a second.

Homemade cool whip and eggnog pudding mixture.
Carefully fold cool whip and pudding mixture
Folding mixture together.
Fold until smooth
Quickly whisk to completely combine, don't over do it.
If necessary, whisk just a second to fully incorprate
Pouring into prepared pie shell.
Pour into prepared pie shell

Pour the creamy filling into the prepared pie crust and smooth. Gently tap a couple of times to release any air bubbles. Refrigerate, covered with plastic wrap for 4 or more hours, preferably overnight for the smoothest slicing.

How many graham crackers make a cup of graham cracker crumbs?

Use this handy table below to determine roughly how many crumbs you’ll need, these are for standard sized graham cracker sheets. I used both Annie’s Organic Graham Crackers and standard Honeymaid Graham crackers and they came out the same.

  • 4 full-sheet graham crackers makes about ½ cup crumbs.
  • 7-8 full-sheets of Graham crackers make about one cup crumbs.
  • For this recipe you will need between 16-18 sheets of graham crackers to make a 2 ¼ cups of crumbs.
Smoothing the eggnog mixture into graham cracker crust.

Gluten-Free Eggnog Pie No Bake

As mentioned in many other posts, while our family is not gluten-free, my brother’s family is, as are many of our friends, so I have learned to adapt most recipes to be gluten-free. The eggnog filling doesn’t contain any gluten whatsoever; make your graham cracker crust using gluten free crackers and you are gold. Or purchase your favorite gluten-free graham cracker crust.

Variations & Substitutions

  • Homemade Eggnog | I have not tried this, but I believe a good full-fat homemade eggnog would work well in this recipe. Or simply use leftover eggnog!
  • Cool Whip | Whipped topping (aka Cool Whip) may be used in place of the stabilized whipped cream, do not use the light versions, as it might not set up well. Thaw first.
  • Use different flavors of instant pudding; try using French vanilla, Cheesecake or white chocolate for variations to this easy dessert.
  • Bake and cool a regular pie crust instead (try my 3 ingredient pie crust recipe), or make using Golden Oreo cookie crust, or try Gingersnaps or Biscoff cookies for different flavor twists.
  • Spiked eggnog pie! Add 2-3 teaspoons of rum, bourbon, brandy or whiskey. If you like that you might also enjoy this boozy Italian Tiramisu.
Eggnog no bake pie ready for refrigerator.

Favorite Ways to Serve No Bake Eggnog Cream Pie

Since this is such a creamy pie, I serve it simply with a swirl of whipped cream (love this Otis whipped cream dispenser) and a little fresh grated nutmeg. You can certainly serve it plain as the creamy eggnog flavor stands on it’s own. It’s scrumptious with a cup of strong coffee or this Christmas morning chai.

You may also freeze this no bake eggnog pie, making it an eggnog ice cream pie of sorts. I made this in both a traditional deep dish pie plate as well as a spring form pan, I loved it both ways!

Frequently Asked Questions

Does eggnog have raw eggs?

Yes, store bought and homemade eggnog has raw eggs. According to the CDC, most of us purchase pasteurized eggs, which makes enjoying eggnog homemade or commercially made in a carton in the store safe to eat.

Where did eggnog originate?

It’s a bit unclear, but eggnog dates back to Britain in the medieval times. This festive drink was reserved for the upper classes who could afford, eggs, milk and sherry. Eggnog became a Christmas tradition during the 1700’s in Britain and later came to America in the 19th century. Eggnog has a long standing Christmas tradition and generally starts hitting grocery store shelves around mid-October and is available through early January.

What are the ingredients of eggnog?

Most eggnog consists of eggs, cream, sugar, milk, nutmeg and vanilla and typically when enjoying as an adult drink, it’s made into a cocktail by adding rum, brandy or whiskey. Many commercial brands are made with high fructose corn syrup, look for organic or full fat brands, they are usually a bit cleaner.

Homemade deep dish eggnog pie no bake recipe.

How to Make a Standard Size Eggnog Pie (not deep dish)

  • 1 standard graham cracker crust
  • 1 3.4 ounce box Instant Vanilla Pudding
  • 1 ½ cups eggnog (full fat)
  • 2 cups whipping topping (use the same recipe as above and save the rest to top your pie)
  • 1/2 teaspoon nutmeg
  • ½ teaspoon vanilla extract

Follow instructions for pie above.

Top Tips

  • If using a regular pie butter pie crust, bake and chill before adding the eggnog pie filling mixture.
  • Use full-fat eggnog and heavy cream for this recipe, it might not set up correctly if using lesser percentages or low-fat versions.
  • Cool Whip or other whipped toppings may be used, thaw first.
  • Use Instant pudding, not the kind you cook — for deep dish, purchase the large box of instant pudding or use 1 ½ boxes of the smaller ones and use the extra pudding in your next batch of cookies!
  • Make your graham cracker crust a day or two ahead, wrap well and freeze until ready to use.
Springform pan no bake eggnog pie.
This eggnog pie was made in a spring form pan

Storage

Refrigerate any leftovers up to 3 days in fridge. After that it’s still safe to eat up to 5 days, but the crust will start getting soggy.

Freeze | Flash freeze the pie for 30 minutes, then wrap twice in plastic wrap or aluminum foil and if it fits, place in a baggie. To serve, do not thaw, serve as frozen eggnog pie. Remove from the freezer 20 minutes before serving to make slicing easier.

More Eggnog Recipes

The next time you are searching for easy recipes to make for the Christmas season, give these eggnog recipes a try!

Starbucks Eggnog Latte recipe in glass mugs.
Eggnog Latte ~ so good!

More Great Holiday Desserts

  1. Seasonal Cranberry Christmas Cake Recipe with Butter Sauce
  2. Best Gooey Cinnamon Rolls – a classic Christmas morning treat!
  3. No Bake Chocolate Pie is just as easy as this recipe
  4. Nantucket Cranberry Pie is a unique, cookie like cake that requires very little work!
  5. This Gluten-Free Apple Pie uses the same crumb topping for the crust and topping.

No bake eggnog cream pie with slice on a plate topped with whipped cream and the whole pie with one slice removed.

I hope you loved this No Bake Eggnog Pie — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Slice of no bake eggnog pie on plate and topped with whipped cream with coffee in background.

Easy No Bake Eggnog Pie Recipe

Author: Kathleen Pope
4.95 from 17 votes
A lighter than air, creamy no bake eggnog pie is for serious eggnog lovers and cream pie eaters alike! With a simple graham cracker pie crust and a few simple ingredients, it will become a family favorite no bake pie recipe too! Loaded with holiday flavor, the perfect dessert for the holiday season.
Print Save Pin Recipe Rate
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Course Holiday Sweets, Pies
Cuisine American
Servings 8 -10 servings
Calories 363 kcal

Equipment

Ingredients
 
 

  • 1 deep dish graham cracker crust, homemade or store bought, see notes for standard pie crust
  • 1 5.9 ounce Vanilla instant pudding mix, or use 1 ½ 3.4 ounce boxes, try other flavors, see notes
  • 2 ¼ cups eggnog, full-fat eggnog is best, will set better
  • 3 cups homemade Cool Whip, see info below, or thawed whipped topping
  • 1 teaspoon vanilla extract, or use bourbon vanilla extract or your favorite
  • 1/2 teaspoon grated nutmeg, fresh is best, but ground will work
  • 2-3 teaspoons rum, brandy, whisky or bourbon (optional)

Homemade Cool Whip

Homemade Graham Cracker Crust

  • 16-18 sheets graham crackers, regular or gluten-free (see post for gluten-free tips)
  • 8 tablespoons butter, I used salted, if using unsalted, add ¼ teaspoon of salt
  • 1 tablespoon sugar

Instructions
 

Make Graham Cracker Crust (if not using store bought)

  • In a food processor or blender or in a baggie crush the graham crackers until they are fine crumbs. Using a fork, stir in the sugar and melted butter. Make sure all the crumbs are moist, if too dry, add a little extra melted butter one tablespoon at at time.
    Pour into a deep dish pie plate or 9” springform pan and press firmly and evenly into the bottom and up the sides of pan. Freeze for 30 minutes while preparing the eggnog filling.

Homemade Cool Whip

  • In a clean, cold bowl of a stand mixer or mixing bowl, pour in cold heavy cream. With the whisk attachment over medium-high speed, beat heavy cream until soft peaks form.
    Reduce speed and add powdered sugar to taste and vanilla extract, return to high speed and whip until stiff peaks form. Almost to the butter stage, but not quite. The whipped cream should be really thick. Place in the fridge until ready to use. Step-by-step tips in this post on how to make homemade cool whip.

Make Eggnog Pie Filling

  • In a medium mixing bowl combine pudding mix, eggnog, nutmeg and if desired a little vanilla extract (try my homemade bourbon vanilla). Beat mixture with a whisk or electric mixer until thick and pudding like.
  • Fold in homemade whipped topping carefully, until no whipped cream streaks are visible. I gave it a quick and gentle whisk at the very end to make sure it was all incorporated.
    Scoop eggnog pie filling into the prepared graham cracker crust, smooth and tap gently a few times on counter to remove air pockets.
  • Refrigerate for 4 or more hours. Preferably overnight for the smoothest slicing. To serve; slice servings and serve with a dollop of whipped cream and a sprinkle of fresh ground nutmeg.

✱ Kathleen’s Tips

Storage
Store in the fridge for up to 3 days, it might get a bit soggy after that point, but don’t worry, it’s still good!
Freeze | This recipe may also be frozen, flash freeze for 30 minutes, then wrap twice with plastic wrap or aluminum foil and if you can fit into a baggie, place in the baggie. Do not thaw to serve, serve as a frozen eggnog pie. Simply remove from the freezer about 20 minutes before serving to soften the crust.
Variations & Substitutions
  • Homemade Eggnog | I have not tried this, but I believe a good full-fat homemade eggnog would work well in this recipe.
  • Cool Whip | Whipped topping (aka Cool Whip) may be used in place of the stabilized whipped cream, do not use the light versions, as it might not set up well. Thaw first.
  • Use different flavors of instant pudding; try using French vanilla, Cheesecake or white chocolate for variations to this easy dessert.
  • Bake a regular pie crust instead (try my 3 ingredient pie crust recipe), or make using Golden Oreos cookie crust, or try Gingersnaps or Biscoff cookies for different flavor twists.
  • Spike your eggnog pie! Add 2-3 teaspoons of rum, bourbon, brandy or whiskey. If you like that you might also enjoy this boozy Rum Cake or this Italian Tiramisu.
How to Make a Standard Size Eggnog Pie (not deep dish)
  • 1 standard graham cracker crust
  • 1 3.4 ounce box Instant Vanilla Pudding
  • 1 ½ cups eggnog (full fat)
  • 2 cups whipping topping (use the same recipe as above and save the rest to top your pie)
  • 1/2 teaspoon nutmeg
  • ½ teaspoon vanilla extract
Follow instructions for pie above.
TIPS
  • If using a regular pie crust, bake and chill before adding the eggnog pie filling. 
  • Use full fat eggnog and heavy cream for this recipe, if not it might not set up correctly
  • May use Cool Whip or other whipped toppings (but this is really just as easy and so much better for you!)
  • Use instant pudding, not the kind you need to cook. Make sure you purchase the larger box of instant pudding or use 1 ½ of the smaller boxes. 
  • Make your graham cracker crust a day or two ahead, wrap well and freeze until ready to use. 

Nutrition

Serving: 1 slice Calories: 363 kcal Carbohydrates: 26 g Protein: 5 g Fat: 27 g Saturated Fat: 16 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Trans Fat: 0.4 g Cholesterol: 98 mg Sodium: 261 mg Potassium: 172 mg Fiber: 1 g Sugar: 14 g Vitamin A: 923 IU Vitamin C: 1 mg Calcium: 119 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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31 Comments

  2. 5 stars
    No baking and a store-bought crust? Now, that’s my kind of holiday dessert! The holidays are busy enough that sometimes it’s good to have a shortcut, especially one that tastes like eggnog 😉

    Reply

  13. 5 stars
    They have eggnog at the store! So, I had to buy some. What to make with it? Well, this pie, naturally! It was so good and so easy to make. And who doesn’t love a no bake pie!

    Reply