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No-Bake Eggnog Cream Pie has a creamy and sweet eggnog-flavored filling in a graham cracker crust. Serve it frozen like ice cream or as a softened cream pie.Growing up, my mother absolutely loved eggnog. Around the holidays, she always had cartons of rich and creamy, cinnamon and rum-flavored eggnog in the refrigerator. To this day, anything eggnog reminds me of her – and I have a feeling she’d love this No-Bake Eggnog Cream Pie!
Easy, Make-Ahead Holiday DessertThis No-Bake Eggnog Cream Pie is a quick and easy dessert that can be made in advance, then frozen until you are ready to serve. You have a choice – to serve it frozen like an ice cream pie, or thaw it and serve as a soft, cream pie. (Both ways are delicious!)
How do you make No-Bake Eggnog Cream Pie?We started by making a homemade graham cracker crust in a deep-dish pie plate (9 ½ to 10 inches in diameter is the perfect size). It’s made by combining crushed graham crackers crumbs, granulated and brown sugars, and melted butter – then press it into a pie plate and freeze until firm. (Side note – yes – you can use a store-bought graham cracker crust if you’d like.) While the pie crust chills, combine softened cream cheese, sweetened condensed milk, eggnog, sugar-free* pudding mix (we used vanilla and cheesecake flavors), and heavy whipping cream, plus cinnamon and nutmeg. Pour this thick and creamy filling into the prepared pie crust – then freeze until set. *Why do we use sugar-free pudding mix? We chose sugar-free pudding mix because we wanted the flavor and body of both pudding mixes without making the pie too thick. An envelope of non-sugar free pudding mix has more powder than the sugar-free version so you would use only a portion of the package to achieve the correct filling texture, but the sugar free packets are the perfect amounts.
How do I serve this pie?As mentioned above, you can serve this frozen, partially-softened or completely softened. We liked it served all ways, but especially enjoyed this No-Bake Eggnog Cream Pie while still frozen. Before serving, sprinkle with a dusting of nutmeg or cinnamon if you’d like. A dusting wand like this (affiliate link) works great. You may enjoy these other eggnog recipes:
- No Bake Mini Eggnog Cheesecake Cups
- Eggnog Marble Cheesecake
- Spiked Eggnog
- Eggnog Cookies with Eggnog Frosting
- Spiced Eggnog Chocolate Chip Cake
8 whole graham crackers (1 sleeve or about 1 ¼ cups after crushing)
6 tablespoons granulated sugar
4 tablespoons brown sugar
1 stick butter melted, 8 tablespoons
8 ounces cream cheese, softened
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 14-ounce can sweetened condensed milk
2 cups golden eggnog
1 1.5-ounce box sugar free Jell-O cheesecake mix
1 1.5-ounce box sugar free Jell-O vanilla pudding mix
1 ½ cups heavy whipping cream
Plus cinnamon and nutmeg for dusting
Place the graham crackers in a food processor and turn on motor to crush to fine crumbs.
Add both sugars and melted butter and pulse to combine.
Press into a 10” pie plate up to and over the edge, making sure the crust is pressed firm.
Place the crust in the freezer while you prepare the filling.
In the bowl of a stand mixer with the paddle attachment, beat cream cheese for two minutes until light and fluffy. Add the cinnamon and nutmeg and beat again.
Add the sweetened condensed milk and mix. Scrape the sides and paddle and mix again.
Change from a paddle to a whisk and add the eggnog and beat to combine into a smooth consistency, scraping the sides once or twice.
With mixer running on low, add both boxes of mix and keep whisking for two minutes on medium.
Let that mixture sit while you whip the cream.
In a medium bowl, whisk the heavy cream to stiff peaks. Alternatively, you could scrape the eggnog mixture into a large bowl and clean the stand mixer bowl and whip the cream that way.
Either way, once the cream is whipped, fold into the eggnog mixture then spoon into the frozen crust.
Smooth the top and place the pie into the freezer to set.
When ready to serve, pull from the freezer and slice into eight slices and dust the top with nutmeg or cinnamon for garnish.
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