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    Home » Recipes » Thanksgiving & Christmas

    Eggnog Pie

    Published: Jan 2, 2023

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    Jump to Recipe - Jump to Video

    My No-bake Eggnog Pie may look understated, but it's the PERFECT balance of holiday flavors. The gingerbread spiced graham crust is fabulous!

    A slice of eggnog pie, with the rest of the pie behind it.

    The holiday season is coming to a close, but that doesn’t mean that I actually go around to posting al the Christmas desserts I’ve been developing over the past few months!

    So, I guess I’m bringing the holiday flavor into the new year,

    Oh well. If the Christmas season can extend several months before the day, I should be fine posting an eggnog pie recipe a week or so after, right?

    Anyway, let’s talk about this eggnog custard pie!

    This no bake eggnog pie takes very few minutes of prep - 5 for the homemade graham cracker crust, another 10 or so for the creamy eggnog filling - waiting is literally the most difficult part!

    While it is a no bake eggnog cream pie recipe by default, you can optionally bake the gingerbread spiced graham cracker pie crust - I find that it holds together better when baked.

    The creamy filling is made from scratch - no instant pudding mix involved! - and is full of rich, creamy eggnog flavor - it’s sure to become a family favorite, especially among the eggnog lovers!

    Once the eggnog cream filling has set, the pie is topped with a lightly eggnog flavored whipped cream that’s been stabilized with a bit of gelatin, for easy, clean cutting.

    Don’t let the gelatin scare you, this is an easy pie recipe, just follow the instructions and you’ll be serving up the perfect dessert in no time!

    You don’t need to be a serious eggnog lover to enjoy this creamy pie, though!

    The richness of the eggnog is balanced out in the cream filling itself, in the AMOUNT of filling, and by the whipped cream on top.

    You get the hit of eggnog richness & decadence, without it being overwhelming. All around, a delicious dessert!

    Let’s get to it!

    A slice of eggnog pie, with cranberries and rosemary on the plate,

    Ingredients

    This delicious pie is made from relatively simple ingredients, you should be able to find everything you need at pretty much any grocery store.

    Faux Gingersnap Crust

    Rather than use a pre-made graham cracker crust, I wanted something with a bit more flavour, so I doctored it up a bit to taste like ginger cookies.

    Sure, I could have used gingersnap cookies, but those vary wildy from brand to brand, and graham cracker crumbs are cheaper, anyway!

    No graham crumbs? Just bread up some graham crackers and run them through a food processor until finely ground - Easy!

    In addition to the crumbs, you will need:

    Granulated sugar
    Ground Ginger
    Cinnamon
    Ground Cloves
    Unsalted butter
    Molasses

    The crust ingredients laid out on a stove top.

    Filling & Topping

    Dairy

    You can use any eggnog you want. I used whatever store-bought eggnog I had available through my grocery store’s curbside app, you can use homemade eggnog if you like.

    I recommend using a rich eggnog, rather than any of the “light” versions - you’ll get a better flavour and texture.

    As far as the milk goes, you can use whatever kind you like - we use unsweetened almond milk, as that’s what we tend to have on hand.

    Everything Else

    In addition to the eggnog, you will need:

    Heavy cream / heavy whipping cream (32-35% fat)
    Confectioners / Icing / Powdered Sugar
    Corn Starch
    Granulated Sugar
    Unsalted Butter
    Large Eggs
    Unflavored Beef Gelatin Powder
    Rum Extract
    Ground Nutmeg
    Salt

    Variations

    While this bake pie recipe is a super easy dessert to make, as-is ... there are a few ways you can customize it to your taste or effort level!

    Premade Crust

    You can use a premade pie crust if you prefer, whether a pastry crust or graham crust.

    If using a premade pastry crust, use pie weights and follow the directions on the package to fully bake it. Allow it to cool to room temperature before filling.

    A premade graham crust can just be used as-is.

    Cool Whip

    If you want to skip making the stabilized whipped cream topping, you can just slice the pie and top each with some Cool Whip.

    Note: You’ll want to do this as you’re serving, rather than on the stored pie. The Cool Whip with melt if left in the fridge.

    Rum

    Swap up to ⅓ cup of the milk with some dark rum, to give it a bit of extra holiday cheer!

    Note: This does NOT cook off.

    A slice of eggnog pie, with the rest of the pie behind it.

    How to Make Eggnog Pie

    The full recipe is in the recipe card at the end of this post, here is the pictorial walk though.

    Gingerbread Spiced Graham Crust:

    Preheat oven to 350 F if you’ll be baking the crust.

    In a medium bowl, whisk together graham crumbs, sugar, and spices.

    A 2 part image showing the dry ingredients being mixed together for the graham crumb crust.

    Whisk together molasses and melted butter, then add to the graham crumb mixture.

    Stir well to combine.

    A 5 part image showing butter and molasses being mixed together, then mixed into the spiced graham crumbs mixture.

    Dump crust mixture into an ungreased 9" Pie plate.

    Spread mixture evenly over the bottom and outer edge of the pie pan, pressing gently but firmly to compact the crumb mixture into a crust.

    Optionally: Bake for 10 minutes, allow to cool fully to room temperature before making the filling.

    A 5 part image showing the graham cracker crumb crust being spread and pressed into a pie plate to form the crust.

    Eggnog Custard Pie Filling:

    In a large bowl, whisk eggs together with sugar until fluffy and pale yellow.

    Add cornstarch and salt, whisk until incorporated and smooth. Set aside.

    A 4 part image showing the eggs, sugar, and then corn starch being whisked together.

    In a small saucepan, bring eggnog and milk just to the start of a boil.

    Measure about ¼ cup of the eggnog mixture, and stream slowly into egg mixture while whisking.

    Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another ¼ cup of hot cream.

    Remove saucepan from heat, pour remaining egg mixture into eggnog mixture, whisking constantly.

    Once fully incorporated and smooth, return to heat.

    A 5 part image showing the eggnog and milk being simmered, streamed into the bowl of egg mixture, and eventually returned to the pot.

    Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick.

    Remove from heat, whisk in butter and rum extract until butter is melted and the mixture is smooth.

    A 2 part image showing the butter and rum extract being whisked into the custard.

    Cool almost to room temperature.

    Whisk filling again, pour into the cooled pie shell, cover with plastic wrap. Chill for 2 hours.

    A 2 part image showing the eggnog custard being spread in the prepared pie crust,

    Eggnog Whipped Cream Topping

    Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.

    A 2 part image showing the gelatin and water being mixed, then absorbed.

    Combine heavy whipping cream, eggnog, powdered sugar, and rum extract in a large mixing bowl.

    Using an electric mixer, whip until soft peaks start to form.

    Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.

    Fold gelatin mixture to cream mixture, then whip on high speed until stiff peaks form.

    A 5 part image showing the topping ingredients being whisked, the melted gelatine mixture added, and the final whipped topping in a bowl.

    Spread whipped topping over top of the pie, mounding slightly in the center.

    Sprinkle with a little bit of nutmeg, chill another 2 hours to set.

    A 2 part image showing the pie topped with the eggnog whipped cream, then sprinkled with nutmeg.

    Serving and Leftovers

    The pie will slice the best after chilling for the 2 hours - this allows the gelatin time to set up.

    A clean, very sharp knife - wiped down with a hot, damp towel between slices - is how I get the cleanest cuts possible.

    Any pie not being served right away should be covered in plastic wrap and chilled until use.

    This pie is best served within 4-5 days.

    A slice of eggnog pie, with cranberries and rosemary on the plate,

    More Christmas Treats

    Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!

    Candied Orange Slices
    Candy Cane Biscotti
    Christmas Bagels
    Creme de Menthe Nanaimo Bars
    Easy Gingerbread Muffins
    Eggnog Muffins
    Eggnog Pudding
    Eggnog Sticky Buns
    Festive Easy Fudge
    Fruitcake Cookies
    Gingerbread Bagels
    Gingerbread Scones
    Gluten-Free Candy Cane Cookies
    Gluten Free Fruitcake
    Gluten-Free Fruitcake Cookies
    Gluten Free Gingerbread Cookies
    Keto Candy Cane Cookies
    Noelles
    Pecan Pie Cookies
    Peppermint Patties
    Traditional Eggnog Mousse

    A slice of eggnog pie, with the rest of the pie behind it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A slice of eggnog pie, with cranberries and rosemary on the plate,

    A slice of eggnog cream pie, with the rest of the pie behind it.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 3 votes

    Eggnog Pie

    My no-bake Eggnog Pie may look understated, but it's the PERFECT balance of holiday flavors. The gingerbread spiced graham crust is fabulous!
    Prep Time20 mins
    Cook Time10 mins
    Chilling time4 hrs
    Total Time4 hrs 30 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 8 Servings
    Calories: 473kcal
    Author: Marie Porter

    Equipment

    9" pie pan

    Ingredients

    Gingerbread Spiced Graham Crust:

    • 1 ½ cups Graham cracker crumbs
    • ¼ cup Granulated sugar
    • 1 teaspoon Ground ginger
    • ½ teaspoon Ground cinnamon
    • Pinch Ground cloves
    • 1 tablespoon Molasses
    • 5 tablespoon Unsalted butter melted

    Eggnog Custard Filling:

    • 2 Large Eggs
    • 2 tablespoon Granulated Sugar
    • ⅓ Cup Corn Starch
    • ¼ teaspoon Salt
    • 1 ⅓ cup Eggnog
    • ⅔ cup Milk
    • 2 tablespoon Butter
    • 1 teaspoon Rum extract

    Eggnog Whipped Cream Topping

    • 2 teaspoon Unflavored gelatin powder
    • 3 tablespoon Cold Water
    • 1 ½ cups Heavy whipping cream
    • ½ cup Eggnog
    • ⅓ cup Confectioners / Icing / Powdered Sugar
    • ½ - 1 teaspoon Rum extract optional
    • Ground nutmeg

    Instructions

    Gingerbread Spiced Graham Crust:

    • Preheat oven to 350 F.
    • In a medium bowl, whisk together graham crumbs, sugar, and spices.
    • Whisk together molasses and melted butter, then add to the graham crumb mixture. Stir well to combine.
    • Dump crust mixture into an ungreased 9" Pie plate.
    • Spread mixture evenly over the bottom and sides of the pan, pressing gently but firmly to compact the crumb mixture into a crust.
    • Bake for 10 minutes, allow to cool fully before making the filling.

    Eggnog Custard Filling:

    • Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.
    • In a small saucepan, bring eggnog and milkjust to the start of a boil.
    • Measure about ¼ cup of the eggnog mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another ¼ cup of hot cream.
    • Remove saucepan from heat, pour remaining egg mixture into eggnog mixture, whisking constantly. Once fully incorporated and smooth, return to heat.
    • Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, whisk in butter and rum extract until butter is melted and the mixture is smooth.
    • Cool to room temperature.
    • Whisk filling again, pour into the cooled crust, cover with plastic wrap. Chill for 2 hours.

    Eggnog Whipped Topping

    • Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
    • Combine heavy whipping cream, eggnog, powdered sugar, and rum extract in a mixing bowl. Whip until soft peaks start to form.
    • Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.
    • Fold gelatin mixture to cream mixture, then whip until stiff peaks form.
    • Spread whipped topping over the chilled pie, mounding slightly in the center.
    • Sprinkle with nutmeg, chill another 2 hours to set.

    Video

    Nutrition

    Calories: 473kcal | Carbohydrates: 40g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 271mg | Potassium: 256mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1175IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

    A slice of eggnog cream pie, with the rest of the pie behind it.

    A slice of eggnog cream pie, with the rest of the pie behind it.

    Related posts:

    A plate of Pumpkin Nanaimo Bars - 3 layered bars. The bottom layer is a graham cookie coloured base, the middle is an orange - pumpkin - buttercream, and it is topped off with white chocolate gamache. Pumpkin Spice Nanaimo Bars! A small stack of festive holiday fudge on a plate. Christmas Fudge A ramekin of pumpkin pie custard with whipped cream and walnuts. A spoonful of custard is in the foreground. Pumpkin Custard 2 glasses of traditional style eggnog mousse, with nutmeg and gingersnap cookie garnish. Eggnog Mousse
    « Ground Pork Sausage Meat
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    Reader Interactions

    Comments

    1. Bev

      January 02, 2023 at 2:14 pm

      5 stars
      This pie is delicious. Light yet rich and lasted very well a few days in the fridge.

      Reply
    2. John Rhoe

      January 15, 2023 at 8:21 pm

      5 stars
      OMG! I thought of creating an egg nog pie, but I gave it up. Thanks and I won’t reduplicate your fine work. Can’t wait to taste this!

      Reply

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