Eggnog Pie

Eggnog Pie is the easiest way to turn a seasonal favorite into a creamy, sliceable dessert. This recipe uses vanilla pudding mix and eggnog for a smooth filling with classic holiday flavor, finished with a sprinkle of nutmeg and a cloud of whipped cream. It looks festive, tastes like Christmas, and comes together with minimal effort, which is exactly what you want during the busiest time of year.

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A delicious holiday tradition

Although only slightly less maligned than a fruit cake, eggnog is one of those Christmas traditions that more than a few people secretly look forward to enjoying each year.

If you are one of these festive souls who can’t wait until your local grocery store starts stocking eggnog again, then this Eggnog Pie recipe is for you.

This no-bake vanilla pudding-based pie is a snap to make, but the taste is impressive whether you share it with your family or bring it to your next holiday party.

Let’s talk about the crust

The Eggnog Pie recipe below calls for a standard cooked pastry crust, but don’t feel you have to stick to that. Feel free to be a bit more creative. The vanilla pudding and eggnog filling work beautifully in everything from graham cracker and Oreo crusts to pate a choux puffs and mini tart shells.

So, use your favorite crust. The only limitation is that the crust you choose must be baked and ready to eat, because this pie is not baked.

No eggnog in June? A simple, safer homemade eggnog recipe

This recipe is so delicious that it seems wrong to have to wait all year to enjoy this holiday pie. The only problem is that finding eggnog in stores or even online is almost impossible outside the Christmas season. The solution is to make your own.

Homemade eggnog is not something most people ever attempt to make. That’s a shame because it is simple and far exceeds the stuff you find in the cartons.

This non-alcoholic eggnog recipe is very doable, even for kitchen novices, and dramatically reduces the slight chance of salmonella from the uncooked eggs used in traditional eggnog.

1. Put a quarter cup of sugar and six whole eggs in a small saucepan. Whisk until all the sugar is incorporated into the eggs, and the mixture is slightly lighter in color.
2. Pour in a cup of whole milk (or half-and-half if you want a creamier consistency).
3. Heat the egg mixture over low heat. Whisk constantly until the mixture thickens enough to coat the whisk. Make sure to heat the mixture slowly, or you risk making scrambled eggs.
4. Remove from the heat, but keep whisking slowly until cool. It should take around five minutes.
5. Add three cups of milk or half and half, one teaspoon of vanilla extract, and 1/8 of a teaspoon of nutmeg. Stir to combine.
6. Cover and pop it into the fridge for at least 3 hours to chill.

Eggnog pie ingredients

Here’s a list of what you need:

• Refrigerated or frozen pie crust – Provides the structure for the pie and a crisp base that contrasts with the creamy filling. A baked crust is essential since the filling is no-bake.
• Vanilla pudding and pie filling mix – Thickens and sets the filling without baking. It also adds vanilla flavor and gives the pie that smooth, sliceable texture.
• Eggnog – Delivers the signature holiday flavor (creamy dairy notes plus warm spice) and replaces part of the liquid you would typically use to make pudding, so the flavor is built into every bite.
• Milk – Lightens the eggnog slightly so the pudding sets properly and keeps the filling from becoming overly rich or overly thick.
• Light rum – Adds depth and a classic eggnog-style aroma. It makes the flavor taste more “grown-up” and gives the filling a subtle warmth. This is optional.
• Ground nutmeg – Reinforces the traditional eggnog flavor and adds that cozy holiday finish. A small amount in the filling plus a pinch on top makes the pie taste more like eggnog.
• Whipped cream (for garnish) – Adds a light, creamy finish and balances the sweetness and spice. It also makes the pie look more festive and bakery-style.

How to make eggnog pie

1. Bake the pie crust as directed on the package.
   
2. Prepare pudding mix as directed on the package except using eggnog and milk.
3. Stir in rum and nutmeg.
   
4. Pour the filling into the pie crust.
5. Place plastic wrap on the surface of the pie and refrigerate for several hours.
6. Garnish with whipped cream and nutmeg when serving.

Tips for making, serving, and storing eggnog pie

Don’t want to bake? Use a prepared graham cracker pie crust you purchase at the store. Then you have an easy no-bake eggnog pie!

Not into alcohol? Try this alternative. It is okay to leave the small amount of rum out of this recipe, but why not try a non-alcoholic rum flavoring for the best flavor?

Whipped cream is a must, but why not spice things up a bit? A little fresh ground nutmeg, cinnamon, and allspice sprinkled on top of a dollop of whipped cream take this eggnog dessert up a level.

Store in the fridge for up to three days. Lightly wrap any leftover Eggnog Pie in plastic and keep in the fridge.

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Love homemade pies? Try these recipes!

• Buttermilk Pie Recipe
• Layered Pumpkin Pie
• Chocolate Cream Pie Recipe
• Strawberry Pie Recipe
• Mock Apple Pie Recipe
• Sugar Free Apple Pie
• Mixed Fruit Pie Recipe
• Key Lime Pie with Raspberry Sauce
• Cherry Cream Cheese Pie
• Bakers Square Banana Cream Pie Recipe

Favorite eggnog recipes

• Eggnog Latte
• Eggnog Milkshake Recipe
• Spiked Eggnog Recipe

Be sure to check out more of my easy pie recipes and the best Christmas recipes to make for your family and friends.