Description
A creamy and festive No Bake Eggnog Pie featuring a smooth vanilla pudding and eggnog filling in a graham cracker crust, topped with whipped cream and a sprinkle of nutmeg. Perfect for holiday gatherings and easy to prepare without turning on the oven.
Ingredients
Scale
Crust
- 1 graham cracker crust
Filling
- 1 box (153g) vanilla instant pudding mix
- 1 1/2 cups eggnog
- 2 cups cool whip or whipped cream
- 1/2 teaspoon ground nutmeg
Instructions
- Mix pudding and eggnog: In a medium bowl, add the eggnog and vanilla instant pudding mix. Use a hand mixer to beat until well combined and smooth in texture.
- Fold in whipped topping: Add the cool whip and 1/4 teaspoon of the ground nutmeg into the pudding mixture. Gently fold together until evenly blended.
- Assemble the pie: Pour the mixture into the prepared graham cracker crust and use a spatula to spread it evenly.
- Add nutmeg topping: Sprinkle the remaining 1/4 teaspoon of ground nutmeg evenly over the top of the pie.
- Chill the pie: Refrigerate the pie until firm, which takes at least 5 hours or overnight for best results.
Notes
- Store leftovers in the refrigerator for up to 3-4 days.
- This pie can be made ahead and frozen for up to 4 months. Thaw in the refrigerator overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
