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Eggnog Pie

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A creamy, no-bake pie that captures the spirit of the holidays with its delightful eggnog flavor and beautiful presentation.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 box 4.6 oz box instant vanilla pudding
  • 2 cups eggnog
  • 1/4 teaspoon nutmeg for topping if desired
  • 2 teaspoons rum extract can be substituted for non-alcoholic version
  • 4 ounces cream cheese can use dairy-free alternative
  • 1 container 8 oz Cool Whip can use lighter whipped topping
  • 1 9-inch graham cracker crust

Method
 

Preparation
  1. In a large mixing bowl, beat together the instant vanilla pudding and eggnog until well combined.
  2. Add the nutmeg and rum extract, mixing until evenly distributed.
  3. In a separate bowl, beat the cream cheese until smooth and creamy, then fold in the Cool Whip. Reserve ¾ cup of this mixture for decoration.
  4. Gently fold the cream cheese mixture into the pudding until fully combined.
  5. Pour the filling into the graham cracker crust and smooth out the top.
  6. Transfer the reserved cream cheese mixture into a piping bag or a ziplock bag with the corner snipped off.
  7. Pipe twists or stars around the edge of the pie, and sprinkle a pinch of nutmeg on top if desired.
  8. Refrigerate for at least 2 hours before serving to allow it to set.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 230mgSugar: 18g

Notes

Serving suggestions include adding a dollop of freshly whipped cream, cinnamon, or chocolate shavings. To store, cover with plastic wrap or place in an airtight container for up to 3-4 days.
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