Description
A creamy and festive No Bake Eggnog Pie made with a graham cracker crust, eggnog, vanilla instant pudding, and whipped cream, flavored with nutmeg for a perfect holiday dessert.
Ingredients
Scale
Pie Base
- 1 graham cracker crust
Filling
- 1 box (153 g) vanilla instant pudding mix
- 1 1/2 cups eggnog
- 2 cups cool whip or whipped cream
- 1/2 teaspoon ground nutmeg
Instructions
- Combine Eggnog and Pudding Mix: In a medium bowl, add the eggnog and vanilla instant pudding mix. Beat using a hand mixer until well combined and smooth in texture.
- Fold in Whipped Cream and Nutmeg: Add the cool whip and 1/4 teaspoon ground nutmeg to the pudding mixture. Gently fold until fully combined.
- Fill the Crust: Pour the mixture into the prepared graham cracker crust. Use a spatula to spread evenly across the crust.
- Add Nutmeg Topping: Sprinkle the remaining 1/4 teaspoon ground nutmeg evenly over the pie surface.
- Chill: Refrigerate the pie for at least 5 hours, or preferably overnight, until the filling is firm and set before serving.
Notes
- Store leftovers in the refrigerator for up to 3-4 days to maintain freshness.
- You can make this pie ahead of time and freeze it for up to 4 months. For best results, thaw in the refrigerator overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
