Every December I keep one dessert on repeat, and it is this no bake eggnog cream pie. There is no oven involved, no custard to babysit, and no last minute panic on the day of the party.
You get a creamy eggnog filling spread into a graham cracker crust, and then the whole pie chills while you wrap gifts or set the table.
The filling comes together from instant pudding mix, Cool Whip, and classic eggnog, so the texture stays velvety and the flavor stays nutty and smooth. If you are new to holiday desserts, this is a very forgiving place to start.
What I love most about this pie is how much it tastes like the season without any fuss. The eggnog does the heavy lifting, the vanilla pudding gives it that velvety smooth body, and the graham cracker crust adds a light, buttery crunch underneath.
It is rich without being heavy, and it slices clean once it has had its long chill in the fridge.
I serve it after Christmas dinner because something cool and creamy feels so good next to a big holiday plate. I also make it on ordinary weeknights in December when the craving hits.
It travels well to potlucks, it can be made ahead, and nobody ever guesses how few ingredients went into it. That is exactly the kind of dessert I want during a busy holiday season.
One thing I always tell friends who are making it for the first time: plan the chill time before you plan anything else. The filling itself takes minutes.
The waiting is what turns a bowl of creamy pudding into a sliceable pie, so pick a spot in your day where the fridge can do its thing without you peeking every half hour.
Simple Ingredients Needed
You only need six ingredients, and there is a good chance you already have most of them. Here is the full list with the exact amounts I use.
Part of the pie
Ingredient
Amount
Graham Cracker Crust
Graham crackers
12 whole
Graham Cracker Crust
Light brown sugar, packed
3 tablespoons
Graham Cracker Crust
Butter, melted
1/2 cup (1 stick)
Eggnog Pudding Pie
Instant vanilla pudding
1 box (3.4 oz)
Eggnog Pudding Pie
Eggnog
1 1/2 cups
Eggnog Pudding Pie
Cool Whip, thawed
8 ounces
That makes one 9 inch pie, and it serves 8 people. Prep takes about 20 minutes, and then the refrigerator does the rest of the work.
A few notes before you shop, because these small details really matter here.
Use instant pudding mix only. Please do not grab cook and serve pudding mix. They are not the same product, and only instant will set the way this filling needs to set.
Chill your eggnog well. Cold eggnog blends into the pudding more smoothly, and it helps the pie firm up nicely.
Store bought or homemade eggnog both work. I normally buy a carton, but if you make your own eggnog, you can absolutely use it in this filling.
Cool Whip keeps it easy. The creamy version is my favorite, though any variety gives good results.
How To Make No Bake Eggnog Cream Pie Recipe (Printable Recipe Card)
The method is simple and it splits into two short parts, the crust and the filling. Total time is about 8 hours and 20 minutes, but almost all of that is chilling, so the hands on work is quick.
Make The Graham Cracker Crust
Prepare a 9 inch pie plate by spraying it lightly with cooking spray. Set it aside.
Add the graham crackers and light brown sugar to a food processor. Process on high until the mixture becomes fine crumbs.
With the processor running on low speed, slowly add the melted butter and pulse until the crumbs are well coated.
Pour the crumbs into the prepared pie plate and press them very firmly into the bottom and up the sides. Cover the pie loosely with plastic wrap or a lid and place it in the freezer for 15 minutes.
Make The Eggnog Pudding Pie
In a large mixing bowl, whisk together the instant pudding mix and the eggnog until it is thickened and combined. Let it sit for about 3 minutes so it can thicken even more.
Add the Cool Whip and stir with a rubber spatula until everything is evenly combined.
Spread the creamy filling into the graham cracker crust and smooth out the top. Cover the pie with a lid or plastic wrap and refrigerate for at least 8 hours. Making it up to 24 hours ahead of time is preferred.
Serve the pie chilled from the fridge, with a touch of ground nutmeg and/or extra whipped cream if you want.
That creamy, glossy top is exactly what you are aiming for. Once the pie is fully set, it holds its shape beautifully when you slice it, so you can serve neat wedges straight from the refrigerator.
Nutrition values listed by the source recipe
Nutrient
Amount
Calories
338 kcal
Carbohydrates
43 g
Protein
5 g
Fat
17 g
Saturated fat
10 g
Fiber
1 g
Sugar
27 g
Sodium
354 mg
Cholesterol
63 mg
How To Store Leftover Eggnog Pie
This is a pie that loves the refrigerator, so leftovers are genuinely easy. Keep the pie covered with a lid or plastic wrap, or store individual slices in an airtight container. It stays good for up to 3 to 4 days.
One thing to expect: the graham cracker crust gets softer the longer the pie sits in the fridge. It is still delicious, just less crisp underneath. If you know you will be nibbling over several days, that softer crust is simply part of the deal.
For longer storage, freezing works beautifully.
Wrap the pie in plastic wrap first, then wrap it again in aluminum foil.
Freeze it for up to 2 months.
Thaw it overnight in the refrigerator before serving.
I have done this before a big family weekend, and it saved me so much time. I pulled the pie out the night before, let it thaw slowly in the fridge, and it was ready to slice right after dinner the next day.
Can I Use A Pre Made Graham Cracker Crust?
Yes, and honestly I do this often. A store bought graham cracker crust replaces the homemade crust and saves you a step, and some store bought crusts actually hold together a little better than a homemade one.
Just watch the size. Use the regular 6 ounce graham cracker crust, not the version labeled “2 extra servings.” The larger crust leaves you with a filling that looks a bit thin, and the whole pie loses that generous, creamy look.
When I skip the homemade crust, I still chill the pie for the full 8 hours. The crust shortcut changes nothing about the filling, and it is a great option on a busy holiday morning when the oven is already crowded with other dishes.
I Don’t Want To Use Cool Whip, What Should I Do?
You can absolutely make your own whipped cream instead, and it tastes lovely with the eggnog. Here is how I do it.
Add 1 1/2 cups heavy whipping cream and 1/2 cup powdered sugar to a large mixing bowl.
Beat with an electric hand mixer until stiff peaks form. Start on low speed and increase to high as it thickens.
Add all of the whipped cream wherever the recipe calls for Cool Whip, and stir it into the pudding and eggnog mixture until evenly combined.
This version is a little richer and a little less sweet, which I actually enjoy after a heavy holiday meal. Keep the bowl and beaters cold if you can, and stop beating the moment you see those peaks hold their shape so the cream stays silky instead of grainy.
Recipe Tips
These are the little things that make the difference between a good pie and one that disappears in minutes.
Add a pinch of nutmeg for more eggnog flavor. Stir a little ground nutmeg into the filling, or sprinkle it over the top just before serving. Start with 1/8 teaspoon or less and add more only if you want it, because nutmeg is strong.
Do not skip the chill time. At least 8 hours is needed so the pie sets and thickens properly. Overnight is even better.
Make it up to 24 hours ahead. Cover it with plastic wrap, a lid, or the plastic lid from a store bought crust, and keep it in the fridge until serving time.
Give it 12 or more hours if you can. That is my personal sweet spot, and the slices come out especially clean.
Keep a ready made 6 ounce graham cracker crust on hand. The one from the baking aisle works great, as long as it is the regular size and not the “2 extra servings” crust.
Butter choice is flexible. I prefer salted butter in the crust, but unsalted butter works just as well if that is what you have.
The chill time is the real recipe here. Everything else takes minutes, so give the pie the full 8 hours and it will reward you with clean, creamy slices.
One more habit that helps: whisk the pudding and eggnog until it truly thickens, then let it rest those 3 minutes before the Cool Whip goes in. That short pause gives you a filling that holds its shape instead of sliding around the crust.
More Holiday Desserts You’ll Love
If this pie becomes a holiday tradition at your house, here are a few more sweet ideas to fill out the dessert table: Orange Cranberry Cheesecake, Cranberry Orange Scones, No Bake Cranberry Fluff Pie, Chocolate Peppermint Lush, Cookies & Cream Mint Chocolate Fudge, and Peppermint Cheesecake Cookies.
Any of them pair nicely with a slice of eggnog pie, and they all fit the same cozy December mood.
FAQs
Can I use a store-bought graham cracker crust for eggnog pie?
Yes, you can use a store-bought 6-ounce graham cracker crust to save time. Simply skip the homemade crust steps and fill the purchased crust directly with the prepared eggnog pudding mixture. This substitution works perfectly and does not require any other adjustments to the recipe.
How long does eggnog pie need to chill?
The pie must chill in the refrigerator for at least 8 hours to set properly, though 12 to 24 hours is preferred for the firmest slices. This extended chilling allows the instant pudding to fully thicken and the flavors to meld. Do not rush this step, as serving the pie too early will result in a loose, spoonable texture.
What can I use instead of Cool Whip in eggnog pie?
You can substitute 1.5 cups of heavy whipping cream beaten with 1/2 cup of powdered sugar until stiff peaks form. Start mixing on low speed and increase to high. This homemade stabilized whipped cream replaces the 8 ounces of Cool Whip without changing the pie's creamy texture.
How do you thicken eggnog pie filling?
The filling thickens by whisking one 3.4-ounce box of instant vanilla pudding mix with 1.5 cups of chilled eggnog. Let the mixture sit for about 3 minutes after whisking to allow the starch to fully hydrate. Only instant pudding mix will work; cook-and-serve pudding will not set properly in this no-bake recipe.
No Bake Eggnog Cream Pie Every December I keep one dessert on repeat, and it is this no bake eggnog cream pie. There is no oven involved, no custard to babysit, and no last minute panic on the day of the party.
Total Time:500 min
Yield:1 9-inch pie 1x
Ingredients
Scale
Graham Cracker Crust 12 whole graham crackers 3 tablespoons light brown sugar, packed 1/2 cup butter, melted
Make The Graham Cracker Crust 1-Prepare a 9-inch pie plate by spraying: Prepare a 9-inch pie plate by spraying it lightly with cooking spray. Set aside. 2-Add the graham crackers and light brown: Add the graham crackers and light brown sugar into a food processor. Process on high until it’s in fine crumbs. 3-With the processor running on low speed,: With the processor running on low speed, slowly add the melted butter and pulse until the crumbs are well coated. 4-Pour the crumbs into the prepared pie: Pour the crumbs into the prepared pie crust and very firmly press them into the bottom and up the sides. Cover the pie loosely with plastic wrap or a lid and place it in the freezer for 15 minutes.
Make The Eggnog Pudding Pie 5-In a large mixing bowl, whisk together: In a large mixing bowl, whisk together the instant pudding mix and eggnog until it’s thickened and combined. Let it sit for about 3 minutes so it can thicken even more. 6-Add in the Cool Whip and stir: Add in the Cool Whip and stir with a rubber spatula until everything is evenly combined. 7-Spread the creamy filling into the graham: Spread the creamy filling into the graham cracker crust and smooth out the top. Cover the pie with a lid, or plastic wrap, and refrigerate for at least 8 hours or up to 24 hours ahead of time is preferred. 8-Serve the pie chilled from the fridge: Serve the pie chilled from the fridge. Garnish with a touch of ground nutmeg and/or additional whipped cream if wanted.
Last Step:
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