My No-bake Eggnog Pie may look understated, but it's the PERFECT balance of holiday flavors. The gingerbread spiced graham crust is fabulous!
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!
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!
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!
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!
In addition to the crumbs, you will need:
Granulated sugar
Ground Ginger
Cinnamon
Ground Cloves
Unsalted butter
Molasses
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.
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.
Stir well to combine.
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.
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.
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.
Remove from heat, whisk in butter and rum extract until butter is melted and the mixture is smooth.
Whisk filling again, pour into the cooled pie shell, cover with plastic wrap. Chill for 2 hours.
Eggnog Whipped Cream Topping
Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
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.
Sprinkle with a little bit of nutmeg, chill another 2 hours to set.
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.
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
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!
Eggnog Pie
Equipment
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
Bev
This pie is delicious. Light yet rich and lasted very well a few days in the fridge.
John Rhoe
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!