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No-Bake Eggnog Cream Pie Recipe

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★★★★★

4.7 from 109 reviews

This No-Bake Eggnog Cream Pie is a creamy and festive dessert perfect for holiday gatherings. Featuring a spiced graham cracker crust and a luscious eggnog-flavored filling made with cream cheese, sweetened condensed milk, and instant pudding mixes, this pie is light, airy, and bursting with traditional eggnog flavors. It requires no baking and sets beautifully in the freezer, making it an ideal make-ahead treat.

Ingredients

Scale

Crust

  • 8 whole graham crackers (about 1 1/4 cups crushed)
  • 6 tablespoons granulated sugar
  • 4 tablespoons brown sugar
  • 1 stick (8 tablespoons) unsalted butter, melted

Filling

  • 8 ounces cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 14-ounce can sweetened condensed milk
  • 2 cups golden eggnog
  • 1 box (1.5 ounces) sugar-free instant Jell-O cheesecake mix
  • 1 box (1.5 ounces) sugar-free instant Jell-O vanilla pudding mix
  • 1 1/2 cups heavy whipping cream

Garnish

  • Ground cinnamon for dusting
  • Freshly grated nutmeg for dusting

Instructions

  1. Prepare the crust: Crush graham crackers into fine crumbs using a food processor. Add granulated sugar, brown sugar, and melted butter, then pulse until well combined. Firmly press the mixture into the bottom and sides of a 10-inch pie dish. Place the crust in the freezer while preparing the filling.
  2. Beat the cream cheese: Using a stand mixer with the paddle attachment, beat the softened cream cheese for about 2 minutes until smooth and fluffy. Add ground cinnamon and freshly grated nutmeg, mixing until fully incorporated.
  3. Add sweetened condensed milk and eggnog: Lower the mixer speed and gradually pour in the sweetened condensed milk, beating until smooth and scraping sides as needed. Slowly add the eggnog while mixing to combine evenly.
  4. Mix in pudding mixes: Switch to a whisk attachment. Add the sugar-free instant Jell-O cheesecake and vanilla pudding mixes to the filling. Whisk on medium speed for about 2 minutes until the mixture thickens and is smooth.
  5. Whip the heavy cream: In a separate bowl or cleaned stand mixer bowl, whip the heavy cream to stiff peaks using a hand mixer or whisk.
  6. Fold in whipped cream: Gently fold the whipped cream into the eggnog mixture to maintain a light and airy texture.
  7. Assemble and freeze: Pour the filling into the prepared crust and spread evenly. Smooth the top with a spatula. Freeze for at least 4 hours or overnight until set.
  8. Garnish and serve: Remove the pie from the freezer and dust the top with ground cinnamon and freshly grated nutmeg. Slice and enjoy!

Notes

  • Ensure the cream cheese is properly softened for easy mixing and a smooth filling.
  • Freezing the pie overnight yields the best texture and makes slicing easier.
  • You can substitute sugar-free instant pudding mixes for a lower sugar version if preferred.
  • To make slicing easier, dip your knife in hot water and wipe it dry between cuts.
  • This pie should be stored in the freezer and thawed slightly before serving for the best texture.

Keywords: Eggnog pie, No-bake pie, Holiday dessert, Cream cheese pie, Instant pudding pie

Find it online: https://recipeswithmia.com/no-bake-eggnog-cream-pie-recipe/