Until I was an adult, I thought eggnog sounded pretty unappetizing! When adults talked about drinking eggnog at holiday parties, I pictured them slurping down shiny egg yolks out of a holiday-themed glass. I didn’t understand what all the fuss was about! Until I tried some for myself! Granted, it took almost 30 years for me to actually belly up to the punch bowl filled with eggnog and pour myself a few drops to try. But once I did, I was converted! The sweet, creamy drink delivers the warm, wintry tastes of vanilla and nutmeg, perfect for the holiday season. While some people drink it plain, others spike it with bourbon, rum, or cognac for a devilishly delicious holiday cocktail.
While eggnog is great by the glass, it’s also a delicious ingredient to use when making scrumptious breakfast treats (think decadent French toast!), cakes, and pies! For your next holiday get together, give this no-bake eggnog pie a try! You’re sure to be invited back next year after showing up with this elegant (yet so simple!) pie that uses only 6 ingredients and takes a shocking 5 minutes to make (not including refrigeration). Whether you choose to make homemade eggnog or just buy a carton at the store, your pie will be a crowd pleaser! Get your eggnog fix with this amazing no-bake pie this holiday season!
1 small box (3.4 oz.) vanilla instant pudding
2 C. cold prepared eggnog
1 C. frozen whipped topping (thawed)
1 graham cracker crust (store-bought or homemade)
Frozen whipped topping, thawed (to dollop on top, optional)
Ground nutmeg (to sprinkle on top, optional)
- In a large bowl, beat together the pudding and eggnog with a hand mixer for two minutes.
- Gently fold in the cup of thawed whipped topping until it’s just combined.
- Spoon the mixture into the pie crust and spread it out evenly.
- Refrigerate for at least four hours.
- When you’re ready to serve it, place a dollop of thawed whipped cream on top of each piece and sprinkle with nutmeg if desired.
*This recipe can also be made as small, individual eggnog pies. Simply line each opening in a muffin tin with a cupcake liner, divide your homemade graham cracker crumbs evenly among the liners, and then top with a dollop or two of the eggnog filling (almost to the top). Refrigerate as noted above and then serve with whipped topping and nutmeg if desired.
Do you have a favorite dessert that's made with eggnog? Share it with us in the comments below and maybe we'll give it a try!