Eggnog Pie
This eggnog pie recipe turns the holiday drink into a soft, sliceable custard that sets in the fridge, with no oven needed for the filling, and a pale gold top dusted with fresh nutmeg.
Equipment
- 9-inch pie dish or pie plate
- Electric hand mixer - for whipping the cream
- Mixing bowls - one medium and one large
- Balloon whisk - for the pudding base
- Flexible rubber spatula - for folding and spreading
- Measuring cups and spoons - for accurate ratios
- Small saucepan or microwave-safe bowl - to melt the butter
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs - 150 g, about 12 full sheets
- 1/4 cup granulated sugar - 50 g
- 6 tablespoons unsalted butter - 85 g, melted
- fine salt - pinch
For the Eggnog Filling
- 1 package instant vanilla pudding mix - 5.1 oz / 145 g, not cook-and-serve
- 2 cups cold full-fat eggnog - 480 ml
- 1/2 teaspoon ground nutmeg - plus more for topping
- 1/4 teaspoon ground cinnamon
- 1 teaspoon rum extract or pure vanilla extract - optional
For the Whipped Topping
- 1 1/2 cups cold heavy whipping cream - 360 ml
- 3 tablespoons powdered sugar - 23 g
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Stir graham cracker crumbs, sugar, and salt in a medium bowl, then mix in melted butter until the crumbs resemble damp sand and clump when pressed.
- Press the crumb mixture firmly across the bottom and up the sides of a 9-inch pie dish using the flat base of a measuring cup. Bake 8 to 10 minutes until toasty and set, then cool completely on a wire rack.
- Whisk cold eggnog, instant vanilla pudding mix, nutmeg, cinnamon, and rum or vanilla extract in a large bowl for about 2 minutes until noticeably thickened. Let sit 3 to 5 minutes to begin setting.
- In a separate chilled bowl, beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high until firm peaks form, about 2 to 3 minutes. Stop as soon as peaks stand straight.
- Fold about 1 cup of whipped cream into the thickened eggnog mixture gently with a rubber spatula until no white streaks remain. Reserve remaining whipped cream in the fridge for topping.
- Spoon filling into the cooled crust and smooth the top level. Cover loosely and refrigerate at least 4 hours, or overnight for the firmest slices.
- Spread or pipe reserved whipped cream over the chilled pie and grate or sprinkle extra nutmeg on top. Slice with a knife wiped clean between cuts and serve cold.
Notes
- Use full-fat eggnog only; light or fat-free eggnog will not set firmly and leaves the filling soupy.
- Pick instant pudding, never cook-and-serve, which will not thicken with cold liquid.
- Measure the eggnog exactly; even an extra splash of liquid softens the set.
- Chill the mixing bowl and beaters for the cream so it whips faster and holds peaks longer.
- Chill at least 4 hours, preferably overnight, for the cleanest slices.
- Grate whole nutmeg fresh over the top for a sharper, more fragrant finish than pre-ground.
- Add rum extract for spiked-eggnog depth without alcohol, or fold in 2 tablespoons real rum, brandy, or bourbon for a boozy version.
- For a fully no-bake pie, chill an unbaked crust at least 30 minutes or use a store-bought graham crust.
- Store covered in the refrigerator up to 3 days; freeze tightly wrapped up to 1 month and thaw overnight in the fridge.
- Swap graham crumbs for crushed gingersnaps or vanilla sandwich cookies for a different crust flavor.
Nutrition
Serving: 1SliceCalories: 385kcalCarbohydrates: 40gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 70mgSodium: 320mgSugar: 28gCalcium: 14mg
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