This holiday pie transforms eggnog into a creamy no-bake dessert using vanilla pudding, cream cheese, and whipped cream. Perfect for making ahead and saving oven space during busy holiday baking. My No-Bake Eggnog Pie recipe saves Christmas dinner every year. When the oven is packed with turkey and sides this dreamy dessert comes to the rescue. I stumbled upon this recipe when I had leftover eggnog in my fridge and now my family requests it even in July. The creamy filling nestled in a buttery graham cracker crust brings all those cozy holiday flavors without any fuss. Pure Holiday Magic This pie has saved me during countless holiday gatherings. Between decorating cookies and wrapping presents its wonderful to have such an easy dessert. The filling turns out perfectly creamy every time and tastes even better the next day. I love that I can make it ahead when things get busy plus that eggnog and graham cracker combination is simply heavenly. Kitchen Essentials Eggnog: One cup cold store bought eggnog works perfectly here. Nutmeg: Half teaspoon ground plus extra for sprinkling on top. Vanilla Pudding: Get the instant kind its our secret shortcut. Cream Cheese: Four ounces softened makes it extra creamy. Powdered Sugar: One third cup sweetens everything just right. Bourbon: Two tablespoons optional but adds wonderful warmth. Heavy Cream: Two cups cold for the fluffiest texture. Graham Crust: Store bought saves time but homemade works too. Lets Make Pie Start the Filling Mix your eggnog nutmeg and pudding mix in a big bowl until it thickens up nicely about 2 minutes. Whip it Good Beat your cream cheese powdered sugar and bourbon if using until smooth. Pour in the heavy cream and whip until you get nice stiff peaks. Bring it Together Gently fold some whipped cream into your eggnog mixture then add more until its light and fluffy. Fill it Up Spoon everything into your crust smooth the top and let it chill overnight. Time to Serve Top with the rest of your whipped cream and dust with nutmeg right before serving. Cliquer sur lire la suite My Kitchen Secrets Full fat eggnog makes all the difference in flavor and texture. Keep some extra whipped cream in the fridge for topping up leftovers. Sometimes I pop the whole pie in the freezer when I need it to set quickly for unexpected guests. A slice of cream pie topped with whipped cream and chocolate shavings, displayed on a white plate with a fork beside it. | Myhomemaderecipe.com Plan Ahead This pie tastes even better after sitting in the fridge for a day or two. I keep the extra whipped cream in a separate container. When I need to stock up I freeze a few pies they last beautifully for three months. Mix It Up Sometimes I use a gingerbread crust instead of graham crackers. My kids love when I add holiday sprinkles on top. For family parties I skip the bourbon and nobody misses it a splash of rum extract works great too. Serving Ideas I love serving this pie ice cold with a fresh sprinkle of nutmeg. A drizzle of caramel sauce on top makes it extra special. Nothing beats a slice with hot coffee after dinner and somehow it tastes even better for breakfast the next morning. Cliquer sur lire la suite What You Need My stand mixer does most of the work but a hand mixer works fine too. A big mixing bowl and rubber spatula help fold everything together smoothly. Any 9 inch pie dish works great and plastic wrap keeps everything fresh in the fridge. Frequently Asked Questions Can I make this pie ahead of time? Yes, the pie keeps for up to two days in the refrigerator or three months in the freezer. Store covered for best results. Is the alcohol necessary? No, the bourbon, rum, or brandy is optional. The pie will be delicious either way, just slightly less traditional in flavor without it. Why does it need to chill so long? The 12-hour chill time allows the pie to set properly and lets the flavors develop fully. This ensures the perfect creamy texture. Can I use homemade whipped cream? The recipe uses freshly whipped cream with cream cheese for stability. Don't substitute with pre-made whipped topping for best results. Why save some whipped cream separate? The reserved whipped cream is for topping the pie just before serving, ensuring a fresh, fluffy presentation. Cliquer sur lire la suite No-Bake Eggnog Pie A creamy, festive pie combining eggnog, vanilla pudding, and whipped cream in a graham cracker crust. No baking required. Prep Time 20 Minutes Cook Time ~ Total Time 20 Minutes Difficulty: Easy Cuisine: American Yield: 8 Servings (1 9-inch pie) Dietary: Vegetarian Cliquer sur lire la suite Ingredients 01 1 cup cold eggnog. 02 1/2 teaspoon ground nutmeg, plus more for garnish. 03 1 (3.4-oz.) box instant vanilla pudding mix. 04 4 oz cream cheese, cubed and room temperature. 05 1/3 cup powdered sugar. 06 2 tablespoons bourbon, spiced rum, or brandy (optional). 07 2 cups cold heavy cream. 08 1 (9-in.) graham cracker crust. Instructions Step 01 Whisk eggnog, nutmeg, and pudding mix until soft-set, about 2 minutes. Step 02 Beat cream cheese, powdered sugar, and optional bourbon until smooth. Add heavy cream and beat to stiff peaks. Step 03 Fold 2 cups of whipped cream mixture into eggnog pudding in two additions until fluffy. Step 04 Pour into crust, cover, and refrigerate 12 hours. Reserve remaining whipped cream for topping. Step 05 Top with reserved whipped cream and dust with nutmeg. Cliquer sur lire la suite Notes Keeps in refrigerator up to 2 days. Can be frozen up to 3 months. Alcohol is optional. Tools You'll Need Stand mixer with whisk attachment. Large mixing bowl.
