Description

This No-Bake Eggnog Pie combines the rich, spiced flavor of eggnog with a creamy filling, all nestled in a graham cracker crust. It’s an easy and festive dessert that’s sure to become a holiday favorite.

Ingredients

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For the crust:

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup powdered sugar

For the filling:

1 (3.4 oz) package instant vanilla pudding mix
1 1/2 cups cold eggnog (full-fat recommended)
1/2 teaspoon ground nutmeg
1/2 teaspoon rum extract (optional)
1 cup whipped topping (Cool Whip or homemade), thawed

For garnish:

Additional whipped topping
Ground nutmeg or cinnamon

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Instructions

Prepare the crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and powdered sugar. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Refrigerate the crust for at least 30 minutes to set.
Prepare the filling:
- In a large bowl, whisk together the instant vanilla pudding mix and cold eggnog until the mixture begins to thicken, about 2 minutes.
- Add ground nutmeg and rum extract (if using), and whisk to combine.
- Gently fold in the whipped topping until the mixture is smooth and well combined.
Assemble the pie:
- Pour the eggnog filling into the prepared graham cracker crust, spreading it evenly with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
Serve:
- Before serving, garnish the pie with additional whipped topping and a sprinkle of ground nutmeg or cinnamon.
- Slice and enjoy!

Notes

For best results, use full-fat eggnog to achieve a rich and creamy texture.
The rum extract adds a traditional eggnog flavor but can be omitted if preferred.
This pie can be made 1-2 days in advance and stored in the refrigerator until ready to serve.