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+ servings
slice of eggnog pie on a plate with cool whip
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4.91 from 10 votes

Eggnog Pie

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 181kcal
Author Dee
Cost $5


  • 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


  • 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



Can use graham cracker pie crust or bake a frozen pie crust before adding filling. 
Can also use homemade whipped cream.
Use Instant Pudding and not stovetop.
Pie should be refrigerated for about 4 hours or until firm before being cut and served.


Calories: 181kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 127mg | Potassium: 118mg | Fiber: 1g | Sugar: 8g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg