This easy no bake Eggnog Pie has won a permanent place on our Thanksgiving and Christmas dessert menus. It's light, fluffy and a family favorite!
You know, one of the best things about the holiday season has got to be eggnog! I remember drinking it from my special Santa mug when I was a kid, which seemed to make it taste even better.
Now, my kids go crazy for this stuff, and one of their favorite ways to enjoy it is by indulging in a tasty slice of eggnog pie. It's cool, creamy, and you only need 5 ingredients to make it!
- Eggnog
- Pie crust -- graham cracker or frozen pie crust
- Jello Instant Pudding Mix
- Cool Whip or non dairy topping
- Nutmeg
I started serving this no bake pie for dessert at Thanksgiving and Christmas a few years ago, and my oldest daughter has now made it her specialty.
We love this holiday pie so much that my daughter always makes two at one time. This way, we can enjoy some for dessert on the actual holiday and have more the next day.
My daughter likes to add a little bit more whipped topping as a garnish and some additional nutmeg over the filling -- yum!
The pie is light and fluffy, so it's the perfect ending to a heavy meal, and no one can say they don't have room for dessert! It also goes great with a cup of coffee, Instant Pot Hot Chocolate or eggnog -- double yum!
How to Make No Bake Eggnog Pie
Eggnog Pie
Ingredients
- 1 prepared pie crust
- 1 3.4 oz box vanilla instant pudding mix NOT stovetop!
- 1 ½ cups eggnog one and one half cups
- 2 cups whipped topping, like Cool Whip (thawed) light topping may not set
- dash nutmeg
Instructions
- In medium-sized bowl, combine eggnog and pudding mix, and beat with electric mixer until thick
- Sprinkle in some nutmeg
- Fold in whipped topping until mixture is fluffy and color is pale yellow
- Spoon mixture into pie crust, and smooth with spatula until even
- Refrigerate for 4 hours or until firm. You can also refrigerate overnight or until ready to serve
Video
Notes
Nutrition
More Recipes with Eggnog
And if you want a mini version, check out these cute little Easy Eggnog Mini Pies! You might also like eggnog French toast or eggnog cupcakes or Instant Pot Eggnog Cheesecake or Eggnog pancakes or eggnog dessert dip.
Recipe was originally published in 2014 and last updated in 2020
Julie Gulliford says
I used approximately 2-1/4 cups for the 5.1oz box. It was way too much filling & I was happy to have the extra. The filling turned out perfectly & setup great in 4hrs.
This is officially my favorite pie ever! So Eggnog flavorful, creamy but light.
Thank You Dee for this permanent addition to my recipe box!
Julie
Julie Gulliford says
Thank you Dee.
How much nog did you use for 5 1oz?
Dee says
Just slightly more than for the smaller size. You can also use the same amount as the recipe calls for -- It just depends on how thick you like the filling.
Julie Gulliford says
I bought the larger package of pudding (5.1oz). Can I use that to make a fuller pie (adding extra Eggnog of course), or should I stick with measuring out 3.4 oz.?
Dee says
I have used the larger one before, and it works -- just makes a little more filling.
Deborah says
Can this pie be frozen ?
Dee says
Yes, you can freeze the pie.
Becky says
This was delicious! However the pie didnāt set for me and was soupy. I have a peanut butter pie that is similar ingredients and I usually just use my kitchen aid mixer when adding the cool whip and donāt bother to āfoldā and it comes out set. But this only has eggnog and pudding so that could be why I need to fold it in rather than mix? Going to make this again for Christmas so fingers crossed that folding the whipped cream in makes it set more!
Dee says
Hi Becky. Eggnog pie should be fluffy. Did you let it chill in the fridge? Overnight chilling is best if you have time. Did you use Instant pudding mix? Was the cool whip thawed? Just trying to brainstorm ideas so that it's nice and fluffy next time. Hope this helps!
Becky says
Hi! Not sure how to reply to your comment directly, but will post here. I did use instant pudding and also refrigerated overnight. The cool whip was mostly thawed (there was maybe a couple tbsp that were not as thawed) but I'll make sure it's 100% thawed next time. I am guessing that mixing it rather than folding it in made it get soupy..
Dee says
It was probably the mixing then. We always fold in the cool whip, and it sets up in the fridge. š
Patty Wilson says
Should this be made with Graham cracker crust or pre-made pastry... or any other?
Dee says
We always use pre-made pie crust, but I think graham cracker would be fine.
Sharon says
I have tried a few egg nog pie recipes and this was my favorite because you can taste the egg nog. In the others, especially the ones you bake, you can't really taste it, so what is the point of an egg nog pie that tastes like custard? Easy, delicious and egg nog fans (or moms of egg nog lovers) always want the recipe.
Dee says
Thank you so much, Sharon. I'm so glad you liked the pie!
Alison says
Deeee! This looks Dee~liciousš I'm vegan (10 years) SO I'm going veganize it by using almond eggnog, specifically Califia Farms! Luckily some of Jello brand instant pudding happens to accidentally vegan!! As for the whipped topping I will be using SO Delicious coco whip! It has a bit of a coconut taste but nothing to overwhelming and its consistancy is that of coolwhip! Can't wait to try this bad boy! Mmmm! I can almost taste it now š I'll return to let you know how it comes out with these substitutions!
Dee says
Hi Alison -- Thanks for sharing -- Let me know how it turns out! š
Alison says
This was amazing! I made a few other changes along with those substitutions! I decided to make half of the recipe, and may have used a little more putting mix than I should have, it turned out great though! I made a super simple graham cracker With just some cinnamon graham crackers and a few tablespoons of almond eggnog! I also decided to put it in a springform pan! Wow. SO good! Super thick and super creamy, yet at the same time it didnāt feel too heavy, Like a lot of desserts tend to! Great recipe! Definitely will make it again!
Dee says
That's wonderful! Thank you for sharing with us!
Karen says
I made this with sugar free pudding and sugar free cool whip. It was a little soft, but still held its shape. SO GOOD!! I also made a chocolate version because my husband is crazy and doesnāt like egg nog. I used sugar free chocolate pudding, sugar free cool whip, and chocolate almond milk. This one was much softer and fell apart, lol! It still tasted great, but the healthier ingredients donāt seem to set the right way. Still absolutely worth making it though!!!
Teri says
Can you freeze the pie?
Dee says
Yes, you can freeze the pie.
James says
Found this recipe the other day and made it Thursday for Friday dessert. It was awesome. The whole family has moved on from pumpkin spice to eggnog now. Can't wait to make it again.
Dee says
It's one of our favorite desserts! Thanks, James!
Melissa says
Whenever I cut into the pie it doesn't come out nice and thick like yours. I make sure to mix the pudding and eggnog long enough so its thick.
Dee says
Oh, how frustrating! Are you using light topping? That doesn't work as well. Also, you can try letting it thicken up as long as possible. We usually make eggnog pies the night before we serve them.
Vimla says
Hello there, how soon in advance can I make this? Is 4 days too long in advance?
Dee says
That should be fine. I hope you enjoy it! š
Denise says
This is so easy and so delicious! I made it last year a couple of times and it was a huge hit! I plan on making it for Christmas dinner this year.
Patricia says
Can you use the eggnog that already has the southern comfort in it in all the recipes....
Dee says
You should be able to unless it's a lot thinner than regular eggnog. It might just take longer to set up.
Jamil says
Is this recipe calling for 1/2 cup of egg nog or 1 cup as well as a 1/2 cup?
Dee says
It's one cup plus one half of a cup total, or 1 1/2 cups. š