Quick No-Bake Eggnog Cream Pie (Print version)
A creamy chilled eggnog pie with a graham cracker crust, warm spice, and fluffy whipped topping, prepped in about 15 minutes.
# Ingredients:
For the pie
01 -
1 (9-inch) prepared graham cracker crust
02 -
8 oz (225 g) cream cheese, softened
03 -
1 (3.4 oz / 96 g) box instant vanilla pudding mix
04 -
1 cup (240 ml) cold eggnog
05 -
1/2 teaspoon ground nutmeg, plus more for garnish
06 -
1/4 teaspoon ground cinnamon
07 -
1/2 teaspoon rum extract, optional
08 -
1 (8 oz / 225 g) tub whipped topping, thawed and divided
# Instructions:
01 -
Add the softened cream cheese to a large bowl and beat with an electric mixer on medium speed until smooth and fluffy, about 1 minute.
02 -
Add the instant vanilla pudding mix, nutmeg, cinnamon, and rum extract if using. Beat on low until the mixture looks thick and evenly combined.
03 -
Pour in the cold eggnog slowly while beating on low. Scrape the bowl and beat just until smooth with no cream cheese streaks.
04 -
Reserve about 1 cup of whipped topping for garnish. Fold the remaining whipped topping into the eggnog mixture with a spatula until light and even.
05 -
Spread the filling into the graham cracker crust and smooth the top. Cover loosely without touching the filling.
06 -
Refrigerate for at least 4 hours, or overnight for cleaner slices. Before serving, top with the reserved whipped topping and a light dusting of nutmeg.
# Good to know:
01 -
Chill at least 4 hours before slicing.
02 -
Best served cold within 24 hours.
03 -
Use pasteurized store-bought eggnog for a no-bake dessert.