Celebrate the season with eggnog cream pie!

If you love eggnog, you will love this easy no bake Eggnog Cream Pie. We made it with a gingersnap cookie crust, but you can easily use a store bought graham cracker pie crust, but I’ll be honest, it’s so much better with the gingersnap pie crust.

No Bake Eggnog Pie:

I’m all about no bake pies, and this is the perfect pie during the holiday season. I mean you have to buy eggnog while its in the stores…it’s a must!

What you need to make Eggnog Cream Pie:

1/2 box ginger snap cookies (we used a 16oz. box)
1/4 cup butter melted
1 (3.4oz) box Instant French Vanilla pudding mix (regular vanilla pudding mix works too)
2 cups eggnog
1/2 teaspoon rum extract
2 cups fresh whipped cream (or 8oz. tub of cool whip)
freshly grated nutmeg for garnish
more whipped cream for serving (or canned whipped cream)

How to make Eggnog Cream Pie:

Make the gingersnap cookie crust. Crush the gingersnap cookies in a gallon sized plastic storage bag with a rolling pin, or for a more evenly crushed cookie you can add them to your food processor until you have a fine cookie crumb.
In a large bowl combine the gingersnap cookie crumbs with the melted butter. Mix together until all combined.
Press this cookie mixture into a 9inch pie plate or pie tin. Move the pie crust to the freezer while you prepare the filling.
In a different large bowl, whisk together the instant dry pudding mix, eggnog and rum extract until thick, about 2 minutes.
Whip the cream and then fold it into the eggnog mixture until it is combined and all light and fluffy.
Spoon filling into the gingersnap cookie crust and smooth out the top.
Refrigerate the pie for at LEAST 4 hours to set, or overnight.
Just before serving, garnish with more whipped cream and grate whole nutmeg all over the top, if desired.

What kind of pie crust goes with Eggnog Cream Pie?

We made a gingersnap pie crust for this pie, and I’d highly recommend it. You can also use a store bought graham cracker pie crust or make one homemade. OR if you love the taste of a regular pie crust, you can make and bake one before layering on the pie filling. Here is our favorite prepared pie crust recipe.

What to do with extra eggnog pie filling?

We had extra filling after filling one pie. If you do too, here is what you can do. Buy an extra store bought graham cracker pie crust to have on hand…just in case. Or you can also make an extra pie crust with either more ginger snaps or make individual dessert cups. Anyway you choose, it’s all delicious!

Eggnog Cream Pie

No-Bake Eggnog Cream Pie is the most easy and decadent holiday dessert. If you love eggnog, this pie is a must during the holidays.

Author Kami | NoBiggie.net

Ingredients

For the Pie Crust:

1/2 16oz. box gingersnap cookies
1/4 cup butter melted

For the Pie Filling:

1 3.4oz. box Instant French Vanilla pudding mix (regular vanilla pudding mix works too)
2 cups eggnog
1/2 teaspoon rum extract
2 cups heavy cream whipped (or 8oz. tub of cool whip)

For the Garnish:

nutmeg for garnish freshly grated
more whipped cream for serving (or whipped cream from a can)

Instructions

Make the gingersnap cookie crust:

Crush the gingersnap cookies in a gallon sized plastic storage bag with a rolling pin, or for a more evenly crushed cookie you can add them to your food processor or blender until you have a fine cookie crumb.
In a large bowl combine the gingersnap cookie crumbs with the melted butter. Mix together until all combined.
Press this cookie mixture into a 9inch pie plate or pie tin. Move the pie crust to the freezer while you prepare the filling.

Make the eggnog pie filling:

In a different large bowl, whisk together the instant dry pudding mix, eggnog and rum extract until thick, about 2 minutes.
Whip the cream and then fold it into the eggnog mixture until it is combined and all light and fluffy.
Spoon filling into the gingersnap cookie crust and smooth out the top.
Refrigerate the pie for at LEAST 4 hours to set, or overnight.
Just before serving, garnish with more whipped cream and grate whole nutmeg all over the top if desired.

Recipe Notes

If you have extra pie filling, you can add it to a second pie (either make another pie crust or use a store bought graham cracker crust).
OR you can make little individual dessert cups with crust on bottom and eggnog cream pie on top.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!