No-Bake Eggnog Pie: Creamy Holiday Dessert Recipe

I transformed my trusty chocolate pudding pie into the ultimate no-bake eggnog pie, and the difference comes down to one simple swap: heavy cream instead of milk. Using heavy cream yields a thicker, more stable filling with a mousse-like texture everyone loves.

If you have a stand mixer, now’s the time to use it. Beating the instant pudding mix with heavy cream creates a very thick base before folding in the Cool Whip, resulting in a filling that’s light, fluffy, and reliably set. The recipe is festive, foolproof, and always a crowd-pleaser.

This Eggnog Pie is for Eggnog Lovers

Eggnog is a winter staple for many of us, and I think it’s underrated as a baking flavor. This no-bake eggnog pie showcases that rich, creamy flavor with just a hint of nutmeg. It’s made entirely from scratch but requires no oven time, and it uses only about ten ingredients.

The pie has a rich, creamy filling set in a graham cracker crust and topped with a lightly spiced whipped cream. It’s an easy holiday dessert that often becomes a family favorite.

Why You’ll Love This Recipe

This no-bake eggnog pie is perfect when you want an impressive but low-stress dessert. Highlights:

• No baking required. You won’t need the oven or the stovetop—just a large bowl and an electric mixer.
• Easy to make ahead. The pie needs several hours to chill, so you can prepare it a day in advance. Add whipped topping right before serving or up to two hours prior.
• Holiday-ready. The eggnog flavor is ideal for Christmas and also works for New Year celebrations.
• Short ingredient list. With a graham cracker crust and whipped topping, the full recipe uses about ten ingredients.

Recipe Ingredients

The recipe is divided into three parts: crust, filling, and topping. Check the instructions for measurements and details below.

Crust

Graham cracker crumbs – Use pre-packaged crumbs or crush about nine graham crackers to make roughly 1 1/2 cups.

Brown sugar – Adds depth and sweetness to the crust.

Unsalted butter – Melted butter binds the crumbs together.

Filling

Instant vanilla pudding mix – Use instant (3.4–3.9 oz) pudding mix, not stovetop pudding.

Heavy whipping cream – Creates the thicker, mousse-like filling when whipped with the pudding mix.

Eggnog – Provides the core flavor; store-bought works perfectly here.

Ground nutmeg – A pinch enhances the eggnog profile.

Cool Whip – Folded in for a light, smooth texture.

Topping

Heavy whipping cream – Used to make a simple homemade whipped cream topping.

Powdered sugar – Sweetens and stabilizes the whipped cream.

Vanilla extract – Adds a little flavor depth.

Nutmeg – A dusting in the whipped topping reinforces the holiday spice.

How to Make No-Bake Eggnog Pie

Hands-on time is minimal (about 20 minutes); chilling time is 4–8 hours or overnight. This makes it great for preparing the night before.

1. Crust

Combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into a 9- or 10-inch pie pan, using the bottom of a measuring cup to pack it firmly. Chill while you prepare the filling. If using a premade crust, skip this step.

2. Filling

In a stand mixer or large bowl, beat the instant pudding mix, heavy whipping cream, eggnog, and nutmeg on high until well blended. Do not prepare the pudding according to the box directions—mix it with the cream and eggnog. The mixture will become very thick, so a stand mixer is helpful.

Gently fold in the thawed Cool Whip on low until combined. Spread the filling over the chilled crust, cover, and refrigerate for 4–8 hours (longer chill time gives a firmer slice).

3. Topping

Chill a mixing bowl and beaters in the freezer for 15 minutes. Add heavy cream, powdered sugar, vanilla extract, and nutmeg to the chilled bowl and beat 4–5 minutes until stiff peaks form and the cream holds its shape. Spoon or pipe the whipped topping onto the pie just before serving.

Variations

• Use flavored eggnog. Try vanilla, sugar cookie, or pumpkin spice eggnog for a twist. If you use pumpkin spice, you may not need additional nutmeg.
• Try a different spice. If nutmeg isn’t your favorite, cinnamon is a fine substitute.
• Shortcut topping. Use canned whipped cream if you prefer, and finish with a sprinkle of nutmeg.

No-Bake Tips

Pack the crust firmly. Press the crust tightly into the pan to help it hold together when sliced.

Use a stand mixer if possible. The pudding and heavy cream mixture gets very thick; a stand mixer makes the job easier.

Allow ample chill time. Four hours will set the pie, but overnight chilling produces the best texture and easier slicing.

Keep equipment cold for the topping. Chill the bowl, beaters, and heavy cream before whipping the topping to ensure stiff peaks.

More Desserts

• Eggnog Cake Roll
• Church Window Cookies
• Tiger Butter
• Chocolate Cherry Cookies