Eggnog Pie

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Eggnog Pie is the perfect holiday dessert that combines the rich, creamy flavor of eggnog with a smooth, silky pie filling. Whether you’re a serious eggnog lover or just looking for an easy pie recipe to add to your collection of holiday desserts, this one will not disappoint. With a buttery, flaky crust and a whipped cream topping, this eggnog pie is a family favorite that’s sure to become a new tradition during the holiday season.

Love Eggnog? Try my other eggnog desserts: Eggnog, Dark Chocolate Layer Cake with Eggnog Mousse, Eggnog Eclair Cake, Eggnog Monkey Bread, Eggnog Bread Pudding with Cinnamon Whipped Cream, Eggnog Mousse with Gingersnap Crumbles, Eggnog Rice Krispie Treats

Why You’ll Fall in Love with this Eggnog Pie Recipe

This Eggnog Pie is incredibly simple to make, thanks to easy ingredients like instant pudding mix and heavy cream. It’s a no-fuss recipe that doesn’t require baking the filling, making it perfect for busy holiday dinners or last-minute get-togethers. The creamy texture and holiday flavor make it the ultimate sweet treat for eggnog lovers. Plus, it’s versatile—you can use a pre-made crust, graham cracker pie crust, or even a gingersnap crust for added flair.

Ingredients Needed for Eggnog Pie

Be sure to check out the variations list to customize your Eggnog Pie. Here’s what you’ll need to make this delicious pie:

• All-purpose flour – For the homemade pie crust.
• Unsalted butter – Ice-cold, for the flakiest crust.
• Eggnog – Store-bought or homemade eggnog works perfectly.
• Instant vanilla pudding mix – Creates a smooth, creamy filling with minimal effort.
• Heavy cream – Whipped to stiff peaks for a light, fluffy texture.
• Milk – Adds extra creaminess to the pie filling.
• Ground nutmeg – Optional, but a sprinkle on top gives that classic eggnog flavor.

Variations

Customize your Eggnog Pie with these variations:

• Use a pre-made graham cracker crust for an even quicker dessert.
• Substitute gingersnap crumbs for a spicy crust option.
• Add a splash of rum extract to enhance the holiday flavor.
• Swap the homemade crust with a premade crust if you’re short on time.

How to Make Eggnog Pie

This recipe is broken down into 2 parts: the crust and the filling. The recipe will make two pie crusts, but you’ll only need one. You can store the other one in the refrigerator for up to 2 days. To Freeze: Wrap the dough tightly in plastic wrap and store in freezer bags for up to 3 months. Allow to thaw overnight in the fridge.

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my simple step by step directions for making this easy no bake Eggnog Pie recipe:

1. Prepare + Bake the Crust

In the bowl of a stand mixer, using the paddle attachment, mix the flour, sugar and salt together until combined. 

Stir in cold butter cubes until they are the size of peas. With the mixer on low, stream in ice cold water by the tablespoon until the dough starts coming together. It should be moist, but not sticky. If you grab a few pieces and squeeze them together in your hand, they should stick together without leaving a residue on your hands. 

Form dough into two disks, wrap in plastic wrap and refrigerate until ready to use. 

When ready to make the pie crust, remove one disk of dough from refrigerator and sit out for 10-15 minutes to make it easier to roll. 

Preheat oven to 400° F. Flour counter top and rolling pin and roll out dough to large circle. Gently place into a pie pan, cut off extra dough and scallop the top edges of crust. 

Prick bottom of crust with fork a few times, evenly. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.

2. Whip the Cream

In a medium bowl, using an electric mixer, whip heavy cream to stiff peaks. Refrigerate until ready to use.

3. Make the Filling

Whisk together eggnog, milk, and instant pudding mix in a medium bowl. Let thicken for a few minutes.

4. Combine Filling + Cream

Remove whipped cream from the refrigerator and fold HALF of it into the eggnog mixture for a creamy texture. Refrigerate the remaining half of the whipped cream for later.

5. Assemble the Pie

Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 2 hours.

6. Add Remaining Whipped Cream + Serve

Pipe the remaining whipped cream onto the top of the pie, sprinkle with nutmeg, and enjoy!

Storage + Make Ahead Directions for Eggnog Pie

Keep the pie covered with plastic wrap in the refrigerator for up to 3 days.

To Make Ahead: Make the pie the day before your holiday dinner for the best flavor and creamy texture.

To Freeze: Wrap the pie tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.

More Holiday Pie Recipes to Try!

• Pecan Pie Cheesecake
• Mixed Berry Streusel Pie
• Gingerbread Cream Pie
• Pecan Cream Pie Recipe
• Pumpkin Pie

Eggnog Pie is a perfect dessert for the holiday season, from Christmas dinners to New Year celebrations. Its creamy filling and rich eggnog flavor will impress any crowd, while the simple ingredients and easy preparation make it a stress-free recipe. Next time you’re craving a festive dessert, this one’s sure to hit the spot! The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.