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No-Bake Eggnog Pie Recipe

No-Bake Eggnog Pie

iamwinfred
This No-Bake Eggnog Pie captures all the creamy, spiced flavors of classic eggnog in a dessert that requires zero oven time and minimal hands-on work. The filling is silky smooth with hints of nutmeg and cinnamon, sitting perfectly in a buttery graham cracker crust. It's the ultimate make-ahead holiday dessert that frees up your oven for everything else.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 425 kcal

Equipment

  • 9-inch pie pan Glass pie dish recommended
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Plastic wrap

Ingredients
  

For the Crust

  • 1½ cups graham cracker crumbs about 150g; or crush whole graham crackers
  • ¼ cup granulated sugar 50g
  • 6 tablespoons butter 85g, melted

For the Filling

  • 8 oz cream cheese 225g, softened to room temperature
  • ½ cup powdered sugar 60g
  • 1½ cups eggnog 360ml, premium quality with real cream recommended
  • 1 teaspoon vanilla extract 5ml
  • ½ teaspoon ground nutmeg freshly grated recommended
  • ¼ teaspoon ground cinnamon
  • 1 cup heavy whipping cream 240ml, cold
  • 2 tablespoons powdered sugar 15g, for whipped cream

For the Topping

  • 1 cup heavy whipping cream 240ml, cold
  • 2 tablespoons powdered sugar 15g
  • ground nutmeg for garnish

Instructions
 

  • Crush graham crackers into fine crumbs. Mix with granulated sugar in a medium bowl until evenly combined.
  • Pour melted butter over the crumb mixture and stir with a fork until all crumbs are moistened and the mixture resembles wet sand.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, using the bottom of a measuring cup to pack it tightly. Chill in the refrigerator while preparing the filling.
  • Place softened cream cheese in a large mixing bowl. Add ½ cup powdered sugar and beat with an electric mixer on medium speed for 2-3 minutes until completely smooth, light, and fluffy with no lumps.
  • Pour in eggnog, vanilla extract, ground nutmeg, and ground cinnamon. Beat on low speed first to avoid splattering, then increase to medium speed and mix for about 1 minute until well combined.
  • In a separate medium bowl, combine 1 cup heavy whipping cream and 2 tablespoons powdered sugar. Beat with clean beaters on medium-high speed until stiff peaks form. Be careful not to overbeat.
  • Add about one-third of the whipped cream to the eggnog mixture and gently fold in with a rubber spatula. Add the remaining whipped cream and continue folding gently until no white streaks remain.
  • Pour the filling into the prepared graham cracker crust. Use a spatula to spread it evenly and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • About 30 minutes before serving, combine 1 cup heavy whipping cream and 2 tablespoons powdered sugar in a clean bowl. Beat until stiff peaks form. Spread or pipe over the chilled pie and dust with ground nutmeg.
  • Remove the pie from the refrigerator about 10 minutes before serving. Cut clean slices by wiping your knife with a damp cloth between each cut. Serve immediately.

Notes

  • Use full-fat ingredients — Don't try to lighten this up with low-fat cream cheese or whipped topping; the texture and flavor won't be the same.
  • Soften cream cheese properly — Leave it at room temperature for at least an hour, or microwave it in short 10-second bursts if you're in a rush.
  • Don't skip chilling time — The pie needs at least 4 hours to set; cutting into it too early will result in a runny mess.
  • Fold gently — When incorporating the whipped cream, use gentle folding motions to keep the filling light and airy.
  • Taste your eggnog first — Different brands have varying spice levels; adjust the nutmeg and cinnamon based on how spiced your eggnog already is.
  • Press crust firmly — A well-packed crust won't crumble when you cut the pie.
  • Chill your mixing bowl — For the best whipped cream, chill your bowl and beaters in the freezer for 15 minutes before whipping.
  • Add rum extract — For a boozy flavor without actual alcohol, add ½ teaspoon of rum extract to the filling.
  • Storage — Cover tightly and refrigerate for up to 4 days. Freeze for up to 2 months; thaw overnight in the refrigerator.
  • Topping storage — If storing the pie topped with whipped cream, it will only last 1-2 days before the cream starts to deflate. Better to add fresh whipped cream just before serving.

Nutrition

Serving: 1SliceCalories: 425kcalCarbohydrates: 32gProtein: 4gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 210mgPotassium: 120mgFiber: 0.5gSugar: 24gVitamin A: 20IUVitamin C: 2mgCalcium: 8mgIron: 4mg
Keyword creamy eggnog dessert, easy holiday pie, eggnog pie recipe, no bake christmas dessert, no bake eggnog pie
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