No Bake Eggnog Pie Recipe (with Cookie Butter!)
The BEST No Bake Eggnog Pie Recipe! Made with a graham cracker crust, rich cream cheese, and Biscoff cookie butter for a thick, mousse-like texture. No pudding mix needed! Prep this easy holiday dessert in just 20 minutes.
Servings 8
Calories 639kcal
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.
Nutrition
Calories: 639kcal | Carbohydrates: 68g | Protein: 6g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 289mg | Potassium: 98mg | Fiber: 1g | Sugar: 34g | Vitamin A: 390IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg
