Eggnog pie is a quick and easy pie recipe using everyone’s favorite holiday beverage. Grab your favorite eggnog and enjoy a slice of this heavenly pie. It’s so good you will want to enjoy it all year long.
Although only slightly less maligned than a fruit cake, eggnog is one of those Christmas traditions that more than a few people secretly look forward to enjoying each year. If you are one of these festive souls who can’t wait until your local grocery store starts stocking eggnog again, then this Eggnog Pie recipe is for you. This no-bake vanilla pudding-based pie is a snap to make, but the taste is impressive whether you share it with your family or bring it to your next holiday party.
Let’s Talk About the Crust
The Eggnog Pie recipe below calls for a standard cooked pastry crust, but don’t feel like you can’t be a bit more creative than that. The vanilla pudding and eggnog filling works beautifully in everything from graham cracker and Oreo crusts to pate a choux puffs and mini tart shells. So, use your favorite crust. The only limitation is that the crust you choose must be ready-to-eat.
No Eggnog in June? A Simple, Safer Homemade Eggnog Recipe
This recipe is so delicious that it seems wrong to have to wait all year to enjoy this “holiday pie.” The only problem is that finding eggnog in the store or even online is almost impossible outside of the Christmas season. The solution is to make your own.
Homemade eggnog is not something most people ever attempt to make. That’s a shame because it is simple and far exceeds the stuff you find in the cartons. This non-alcoholic eggnog recipe is very doable, even for kitchen novices, and dramatically reduces the slight chance of salmonella from the uncooked eggs used in traditional eggnog.
- Put a quarter cup of sugar and six whole eggs in a small sauce. Whisk until all the sugar incorporates into the eggs and the mixture becomes a little lighter in color.
- Pour in a cup of whole milk (or half and half if you want a creamier consistency).
- Heat saucepan with egg mixture over low heat. Whisk constantly until the mixture thickens enough to coat the whisk. Make sure to heat the mixture slowly, or you risk making scrambled eggs.
- Remove from the heat, but keep whisking slowly until cool. It should take around five minutes.
- Add three cups of milk or half and half, one teaspoon of vanilla extract, and 1/8 of a teaspoon of nutmeg. Stir to combine, cover, and pop into the fridge for at least 3 hours to chill.
Tips For Making, Serving, and Storing Eggnog Pie
- Not into alcohol? Try this alternative. It is okay to leave the small amount of rum out of this recipe, but why not try a non-alcoholic rum flavoring for the best flavor?
- Whipped cream is a must, but why not spice things up a bit? A little fresh ground nutmeg, cinnamon, and allspice sprinkled on top of a dollop of whipped cream take this eggnog dessert up a level.
- Store in the fridge for up to three days. Lightly wrap any leftover Eggnog Pie in plastic and keep in the fridge.
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Here’s a list of what you need:
- Refrigerated or frozen pie crust
- Vanilla pudding and pie filling mix
- Light rum
- Ground nutmeg
- Whipped cream for garnish
How to Make Eggnog Pie
- Bake the pie crust as directed on the package.
- Prepare pudding mix as directed on the package except using eggnog and milk.
- Stir in rum and nutmeg.
- Pour the filling into the pie crust.
- Place plastic wrap on the surface of the pie and refrigerate for several hours.
- Garnish with whipped cream and nutmeg when serving.
CopyKat Tip – don’t want to bake? Use a prepared graham cracker pie crust you purchase at the store. Then you have an easy no-bake eggnog pie!
Love homemade pies? Try these recipes!
- Buttermilk Pie Recipe
- Layered Pumpkin Pie
- Chocolate Cream Pie Recipe
- Strawberry Pie Recipe
- Mock Apple Pie Recipe
- Sugar Free Apple Pie
- Mixed Fruit Pie Recipe
- Key Lime Pie with Raspberry Sauce
- Cherry Cream Cheese Pie
- Bakers Square Banana Cream Pie Recipe
Favorite Eggnog Recipes
- pie shell refrigerated or frozen
- 4 3/4 ounces vanilla pudding and pie filling mix
- 2 cups eggnog
- 1 1/4 cups milk
- 1 tablespoon light rum
- 1/8 teaspoon ground nutmeg
- 1 cup whipped cream for garnish
- nutmeg for garnish
Bake pie crust according to package instructions. Cool completely.
Prepare pudding mix as directed on package for pie filling, except using 2 cups eggnog and 1 1/4 cups milk.
Stir in rum and nutmeg. Pour the filling into the crust.
Place plastic wrap on the surface of the pie and refrigerate for several hours.
Garnish with whipped cream and nutmeg when serving.