Eggnog lovers rejoice! This No Bake Eggnog Pie recipe is perfect for the holiday season. Eggnog Cream Pie has the perfect combo of creamy filling and eggnog flavor, and it’s made without any instant pudding mix!
The holiday season brings the joy of indulgence in festive flavors, and what better food for the holidays is eggnog?
This No-Bake Eggnog Cream Pie captures the holiday spirit with a dessert that’s easy to make and irresistibly delicious.
Perfect for your Thanksgiving or Christmas celebrations or any winter gathering, this pie promises a slice of festive cheer with every bite. It will become a family favorite of your Christmas Dessert Recipes.
Table of Contents
Why You’ll Love This Recipe
- Effortless Elegance: This easy pie recipe requires no oven which means you’ll have more time with your guests and less time in the kitchen.
- Rich Flavor: This delicious dessert combines eggnog, cream cheese, and cookie butter to deliver a spiced, creamy eggnog flavor for the best Eggnog Custard Pie.
- Perfect for Parties: It can be made ahead of time, making it one of the best Christmas desserts for holiday planning.
Why This Recipe Works
- Simplicity: This no-bake pie recipe is an easy dessert during the busy holiday season. Eggnog is widely available at most grocery stores during the Christmas season.
- Texture and Taste: Cookie butter in the filling adds a unique twist, enhancing the traditional eggnog flavor and creamy texture with a delightful crunch from the crust.
Key Ingredients And Substitutions
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Graham Crackers / Biscoff Cookies: Look for graham cracker crumbs or Biscoff cookies with a fine crumb texture. Possible substitutions include Gingersnap or vanilla wafers to replace graham crackers for a different flavor profile, or you could use a pre-made graham cracker crust.
- Granulated Sugar: For sweetness in the crust.
- Unsalted Butter: To bind the crust. Salted butter can be used if you reduce the added salt elsewhere.
- Cream Cheese: Must be at room temperature for smoothness. Substitution: Mascarpone can offer a richer alternative.
- Biscoff Cookie Butter: Adds depth. Substitution: Any nut butter or even pumpkin butter for a seasonal twist.
- Eggnog: Preferably thick and high-quality. Substitution: Homemade eggnog if you prefer control over sweetness and spices.
- Nutmeg and Cinnamon: For that holiday zest. Substitution: Allspice or pumpkin pie spice mix.
- Cool Whip: Lightness to the filling. Substitution: Freshly whipped cream, but stabilize with gelatin for better hold.
How To Make No Bake Eggnog Pie
Step 1: Prepare the Crust
Combine the crust ingredients: In a mixing bowl, combine the graham cracker or Biscoff cookie crumbs with the granulated sugar and melted butter. Mix until the crumbs are evenly moistened.
Press into a pie plate: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. You can press the crust evenly in the pan with the back of a spoon or the bottom of a measuring cup.
Chill the crust: Place the crust in the refrigerator for at least 30 minutes to set. OR You can bake the crust for 10 minutes at 350°. This will also help the crust stay together better.
Step 2: Make the Filling
Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese and cookie butter with an electric mixer until smooth and creamy.
Incorporate the eggnog and spices: Add the eggnog, nutmeg, and cinnamon, beating until the mixture is smooth and thoroughly combined.
Fold in the Cool Whip: Gently fold in 6 ounces Cool Whip (reserve a little to pipe on the top if desired) until the filling is light and airy.
Step 3: Assemble the Pie
Pour the filling into the crust: Spread the filling evenly over the prepared crust, smoothing the top with a spatula.
Chill the pie: Cover it with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, to allow it to set fully.
Step 4: Garnish and Serve
Top with remaining Cool Whip: Before serving, spread or pipe the remaining Cool Whip over the top of the pie.
Sprinkle with nutmeg: OPTIONAL – Garnish with a light sprinkle of nutmeg or cinnamon for extra holiday flavor. Or decorate with some star anise.
Slice and enjoy: Cut into slices and serve chilled for a creamy, festive holiday dessert.
Enjoy your No-Bake Eggnog Pie with its rich, spiced flavors and the perfect combination of creamy and crunchy textures!
Recipe Tips
- Semi-Homemade: While we strived for a completely homemade pie, after much testing, we found that Cool Whip worked better than homemade whipped cream, made with heavy whipping cream, allowing the Eggnog Cream Pie to set better. If using homemade whipped cream, consider stabilizing it for better structure.
- Room Temperature: Use room-temperature cream cheese for a lump-free filling.
- For the crust: chilling it before adding filling helps maintain its shape.
Variations
- Pumpkin Eggnog Pie: Add pureed pumpkin to the filling mix for a twist.
- Rum or Bourbon: Add a splash for an adults-only version. add a teaspoon of rum extract for rum flavor instead of vanilla extract for eggnog with rum favor.
What To Serve with Eggnog Pie
- Coffee or Eggnog: Enhances the holiday theme.
- Chocolate: Hot chocolate or chocolate shavings for garnish.
How To Store Eggnog Pie
- Store in the refrigerator, covered, for up to 3 days. Freezing is not recommended as it can alter the texture.
FAQs
Yes, but it might negatively affect the richness of the pie.
Absolutely yes! It sets best overnight.
More Holiday Dessert Recipes
- Eggnog Tres Leches Cake
- Pumpkin Eggnog Thumbprint Cookies
- Cranberry Custard Pie
- Custard Pie
- Pecan Cream Pie
- Easy Blueberry Pie
If you make this recipe and love it, please leave a comment and a rating to share your experience with others.
Recipe
Eggnog Cream Pie Recipe (No Bake)
Equipment
Ingredients
Crust
- 2 cups graham crackers crumbs or (crushed biscoff cookies, or gingerbread cookies can be used instead)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted (1 stick of butter = 1/2 cup)
Eggnog Pie Filling
- 1 (8-ounce package) cream cheese room temp
- 1 cup Biscoff cookie butter
- 1/2 cup eggnog
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 (8-ounce container) Cool Whip divided
Instructions
Step 1: Prepare the Crust
- Combine the crust ingredients: In a mixing bowl, combine the graham cracker or Biscoff cookie crumbs with the granulated sugar and melted butter. Mix until the crumbs are evenly moistened.
- Press into a pie plate: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. You can use the back of a spoon or the bottom of a measuring cup to press the crust evenly in the pan.
- Chill the crust: Place the crust in the refrigerator for at least 30 minutes to set. OR You can bake the crust for 10 minutes at 350°. This will also help the crust to stay together better.
Step 2: Make the Filling
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese and cookie butter together with an electric mixer until smooth and creamy.
- Incorporate the eggnog and spices: Add the eggnog, nutmeg, and cinnamon, beating until the mixture is smooth and fully combined.
- Fold in the Cool Whip: Gently fold in 6 ounces of the Cool Whip (reserve a little to pipe on the top if desired) until the filling is light and airy.
Step 3: Assemble the Pie
- Pour the filling into the crust: Spread the filling evenly over the prepared crust, smoothing the top with a spatula.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set fully.
Step 4: Garnish and Serve
- Top with remaining Cool Whip: Just before serving, spread or pipe the remaining Cool Whip over the top of the pie.
- Sprinkle with nutmeg: OPTIONAL – Garnish with a light sprinkle of nutmeg or cinnamon for an extra touch of holiday flavor. Or decorate with some star anise.
- Slice and enjoy: Cut into slices and serve chilled for a creamy, festive holiday dessert.
- Enjoy your No-Bake Eggnog Pie with its rich, spiced flavors and the perfect combination of creamy and crunchy textures!
Video
Notes
Notes
- Use Room-Temperature Cream Cheese. Let the cream cheese sit at room temperature for about 30 minutes before using. This ensures it blends smoothly with the other ingredients, preventing lumps in the filling.
- Choose High-Quality Eggnog. For the best flavor, use high-quality, thick eggnog. Homemade eggnog works well too if you want to control the sweetness and spices.
- Beat Ingredients Gradually. Start by beating the cream cheese and the cookie butter and beat until fully incorporated. Gradually mix in the eggnog in small increments to maintain a smooth texture.
- Fold in Whipped Cream. To create a light, airy texture, fold in whipped cream (I recommend cool whip. Homemade just doesn’t hold up well in this pie.) gently using a spatula. This will help the filling maintain its structure while keeping it creamy.
- Use a Sturdy Crust. A graham cracker or Biscoff cookie crust pairs well with the eggnog and cookie butter flavors. Make sure the crust is pressed firmly into the pie dish and chilled for at least 30 minutes before adding the filling to ensure it holds its shape.
I like to bake my crust for 10 minutes to give it some extra structure, but it isn’t necessary. - Chill for Proper Setting. Allow the pie to chill in the refrigerator for at least 4-6 hours or, preferably, overnight. This gives the flavors time to meld and ensures the pie sets properly.
- Enhance with Spices. Add a touch of freshly grated nutmeg or cinnamon to the filling or sprinkle it on top for an extra layer of holiday flavor that compliments the eggnog.
- Garnish Thoughtfully. Top the pie with a swirl of whipped cream, a sprinkle of nutmeg, and perhaps a drizzle of melted cookie butter or a few crushed Biscoff cookies for added texture and visual appeal. You can also decorate with star anise for a festive touch.
- Maintain a Smooth Texture. For an extra-smooth filling, ensure that the mixing bowl and beaters are clean and dry. Also, scrape down the sides of the bowl as you mix to incorporate all the ingredients evenly.
- Serve Cold. For the best texture and flavor, serve the pie chilled straight from the fridge. This helps the filling remain firm and enhances the creamy, rich taste of the eggnog and cookie butter.
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