Eggnog pie

Dig into a slice of heaven this holiday

This holiday season, treat yourself to the ultimate indulgence: eggnog pie. This no-bake recipe with a graham cracker crust is delicious and, well, as easy as pie to prepare.


10 tbsp butter, melted
2 3/4 cup graham cracker, finely crushed
1/4 cup light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

In a large mixing bowl, combine butter with graham cracker crumbs.

Add brown sugar, cinnamon, and nutmeg, stir to combine and transfer to a 9-inch pie pan.

Press the mixture down into the pie pan, and up along the sides.

Set the formed crust in the refrigerator to harden while you make the filling.

Filling and Topping

4 cups eggnog
2 packages non-instant vanilla pudding mix (5.1 oz each)
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 - 2 cups whipping cream

In a large mixing bowl, add eggnog and pudding mixes. Using a hand mixer, mix on low for about 1 minute before adding in the cinnamon and nutmeg. Mix on high for another minute and transfer to a saucepan set over medium heat.

Bring mixture to a simmer. This will take time, so, be patient. Do not remove from heat until the mixture is very thick.

Once thickened, remove the mixture from heat and let cool, stirring occasionally to avoid a film from forming on top. Alternatively, place a sheet of plastic wrap directly on top of the mixture to keep the film from forming.

Pour the cooled eggnog mixture into the prepared pie crust. Spread around to the edges with a spatula. Cover with whipped cream and garnish with cinnamon.

Keep in the refrigerator until ready to serve. If you choose not to cover with whipped cream, cover with a plastic wrap to prevent a film from forming on top.

1 pie