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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.
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.
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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.
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.