This easy no-bake cream pie with real eggnog, a graham cracker crust and a sprinkle of nutmeg is a must-have for your Christmas dessert table!
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When I start seeing eggnog in the store, I know it’s Christmastime! I buy it up as soon as it hits the shelf and enjoy it every chance I get.
I love to put it in my coffee, heat it up like hot cocoa, drink it with a splash of spiced rum or just have it straight up. I love it!
When I was a kid, eggnog and that giant bowl of nuts on the coffee table (with the metal nut crackers) meant Santa was coming as much as silver tinsel and jumbo colored tree lights!
This eggnog cream pie recipe doubles (triples, quadruples) easily and freezes like a dream so go ahead and make a few!
I usually pop some in the freezer so I have something to bring to holiday parties, whip out for an easy dessert, take to last minute get-togethers and serve on New Year’s Eve.
I especially like it when I find one in the freezer unexpectedly around about February and I’m like GIRL, YASSSS!!!
My original recipe made two pies and was written to use a 12-oz tub of Cool Whip. Since they don’t make the 12-oz carton anymore, I updated the recipe to make one pie using one small (8-oz) tub.
I typically have plenty of Cool Whip around during the holidays and often use a little more than the 3/4 cup to garnish the top.
Removing 3/4 cup from an 8-oz carton of Cool Whip yields the same amount as HALF of the old 12-oz tubs, which is what is needed to make the pie. I hope that makes sense! If not, just ignore me and carry on with the recipe below.
A FEW NOTES ON MAKING EGGNOG CREAM PIE
- Feel free to use sugar-free pudding mix and lightened up Cool Whip.
- Use the small, 4-serving size box of instant pudding.
- The additional nutmeg is optional, but I think it really makes the pie.
- Add a splash of rum or 1/2 teaspoon of rum extract to the filling if desired.
- This pie freezes beautifully up to 3 months. Simply thaw to serve. See tips below about freezing pies.
THE BEST WAY TO FREEZE PIES
This method can be used with ready-to-serve cream pies and cheesecake as well as uncooked baked pies. Savory pies like Chicken Pot Pie and Shepherd's Pie work great with this method too!
- Refrigerate pie until set.
- Place pie in the freezer, uncovered, on a level surface then allow to freeze 4-6 hours or until very firm.
- Fill a large deep pot or clean sink with cold water.
- Slide the pie into a gallon-sized tip-top freezer bag then zip until almost closed, leaving no more than 1/2 inch open (I usually stick my thumb there).
- Holding the pie by the corner of the bag that is still open, slowly lower the covered pie into the cold water, taking care not to submerge the open corner.
- The water will push the air out of the freezer bag (water has a higher density than air). So long as you zip the bag closed when all of the air has been pushed out of the bag, you will have a nearly air-tight wrap around the pie.
- Once sealed, return pie to freezer then freeze up to 3 months.
- Remove pie from freezer bag before defrosting then store in an airtight container.
MORE FAVORITE HOLIDAY DESSERTS!
ITALIAN BAKELESS CAKE - A layered no-bake dessert with vanilla wafers and creamy pineapple “pudding” made with sweetened condensed milk and lemon juice topped with cool whip, coconut, cherries and pecans.
PECAN CREAM DEEP DISH PIE - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping.
CHOCOLATE DELIGHT - The original layered dessert recipe with chocolate pudding, cream cheese and cool whip on top of a pecan shortbread crust. Also called Better Than Sex Cake, Robert Redford Pie and Chocolate Lush!
MAMA'S FAMOUS CHOCOLATE PIE - An EASY semi-homemade chocolate pie made with cook-and-serve chocolate pudding and chocolate chips.
Recipe for How to Cook Eggnog Cream Pie
Eggnog Cream Pie
Ingredients
- 1 box instant vanilla pudding mix
- 1/2 teaspoon nutmeg
- 2 cups eggnog
- 1 8-oz tub cool whip, thawed and divided
- 1 9-inch graham cracker crust
Instructions
- Add pudding mix and nutmeg to a large mixing bowl or stand mixer. Pour in eggnog then mix on low speed with an electric mixer for 2 minutes.
- Remove 3/4 cup Cool Whip for later; set aside.
- Fold the remaining Cool Whip into pudding mixture until well combined. Pour mixture into graham cracker crust.
- Cover and refrigerate 6 hours or until set. Serve with remaining Cool Whip. Garnish with a dusting of nutmeg if desired.
Notes
- Feel free to use sugar-free pudding mix and lightened up Cool Whip.
- Use the small, 4-serving size box of instant pudding.
- The additional nutmeg is optional, but I think it really makes the pie.
- Add a splash of rum or 1/2 teaspoon of rum extract to the filling if desired.
- This pie freezes beautifully up to 3 months. Simply thaw to serve. See tips above about freezing pies.
I also absolutely love egg nog and can't wait to try you pie recipe, thanks!
ReplyDeleteLove eggnog and thought your recipe sounded delicious. Just made four pies, two for friends and two for our Boy Scout dinner. Thanks
ReplyDeleteI made this on Sunday and it was sooooo good! I love eggnog thanks for the recipe :)
ReplyDeleteI think I'll make this as a "spoonable " in a 9x13 dish and share with my fellow teachers for a carry-in!
ReplyDeleteWhat on earth is cool whip? We don't have anything named this in Australia - what can I use as a substitute?
ReplyDeleteUse Heavy Whipping Cream and blend until fluffy.
DeleteYou can use heavy whipping cream
DeleteJust blend until it's fluffy
Cool Whip is a brand of imitation whipped cream. You buy it frozen and let it thaw to use it.
DeleteIf I use real whipping cream, will it hold up if I freeze it?
ReplyDeleteNot as well as whipped topping because whipped topping has a stabilizer in it
DeleteReally good! And so easy!
ReplyDeleteI found this just in time for a department luncheon at work. Sounds delish, and I can't wait to share it with my co-workers.
ReplyDeleteHow long will this last in the fridge?
ReplyDeleteThis will last a week in the fridge. At least :)
DeleteNot at our house.
DeleteI made this for Xmas and it didn't settle, do u have any suggestions? Couldn't work without cool whip/whipped cream?
ReplyDeleteI've found that if I "whip" cool whip in a recipe it can separate. If you used a beater to mix the cool whip into the pudding this may have happened. If you want to try again, follow the recipe and just "fold" the cool whip in, don't beat it in.
DeleteCould it work without* also couldn't post with my account so had to post as anonymous. Thanks chantell
ReplyDeleteCan I use eggnog that has had Rum added?
ReplyDeleteI am making this today...using 12 Mini Graham Cracker Pie Crusts. :)
ReplyDeleteI'm going to have to experience this and then experiment. I used to make a no-bake cheesecake. Thinking now of making a n-b eggnog cheesecake. Will get back on that. Thanks for posting this recipe.
ReplyDeleteI want to confirm before I try. There is no sugar in the recipe, isn't there?
ReplyDeleteThere is no added sugar (it is sweetened from the pudding mixes).
DeleteI don't usually use the cool whip I beat up some 35% real whipping cream in a carton and just beat it with electric mixer and I add a 10g packet of "Dr.Oetker",which is a stabilizer for whipping cream.Since I'm not using the cool whip,how much real whipping cream will I use as the cool whip is a 12oz tub?Hope this helps others.Waiting for reply on the measurement I need for the correct amount of cream to equal the amount of the cool whip.Thanks
ReplyDeleteI want to know how much 35% Liquid whipping cream,(it comes in a carton in canada)should I need to whip up to equal or replace the 12oz tub of cool whip.look forward to hearing from you with the answer.Thank You !!!
DeleteI'm sorry but I don't have any idea how to work that out.
Delete1 1/2 cup of whipping cream.
DeleteDid a test run of this pie over the weekend, and one of my taste testers described it as a "game changer." Absolutely yummy! I'm adding it to my holiday repertoire. Thank you!
ReplyDelete