Name: Eggnog Pie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/2 cup unsalted butter, melted; 1 (8-ounce) package cream cheese, softened; 1 1/2 cups heavy cream; 1/2 cup powdered sugar; 1 1/2 cups eggnog; 1 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1 tablespoon unflavored gelatin (optional, for a firmer texture); 2 tablespoons warm water (if using gelatin); 1/2 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; A pinch of ground nutmeg (for garnish)

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If you’re longing for the magic of holiday flavor packed into a cool, creamy dessert, Eggnog Pie is your new best friend. This luscious treat features a smooth, pillowy filling nestled in a buttery graham cracker crust, with classic warming spices and the unmistakable richness of eggnog. Whether you’re baking ahead for a festive gathering or just want to surprise your favorite people (or yourself!) with something special, Eggnog Pie brings irresistible coziness and nostalgia in every slice.

Ingredients You’ll Need

The beauty of Eggnog Pie is how simple but essential each ingredient is – every one plays its part, from the crunchy crust up to the silky topping. Let’s break it down so you can taste why every step matters.

Graham cracker crumbs: The foundation of the crust, bringing a sweet, toasty flavor and satisfying texture.
Granulated sugar: Sweetens and balances all the layers, adding a delicate crunch to the crust.
Ground cinnamon: Lends warmth and a subtle spice that echoes the holiday spirit.
Unsalted butter, melted: Pulls the crust together with rich, buttery flavor.
Cream cheese, softened: Provides creaminess and tangy depth to the filling.
Heavy cream: Used in both filling and topping for a luscious, luxurious mouthfeel.
Powdered sugar: Dissolves effortlessly, gently sweetening both the pie and the airy whipped cream.
Eggnog: The star of the show, bringing signature flavor and festive flair.
Ground nutmeg: Infuses the pie with holiday spice and fragrant aroma.
Vanilla extract: Rounds out the sweet notes and deepens the flavor.
Unflavored gelatin (optional): Helps the pie set up nice and firm; especially helpful if you’re transporting or slicing ahead.
Warm water (for gelatin): Activates the gelatin without watering down the filling.
Heavy cream (for topping): Whips up into clouds of dreamy topping.
A pinch of ground nutmeg (for garnish): Adds the final festive touch and a gentle pop of scent.

How to Make Eggnog Pie

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and cinnamon, then stir in the melted butter. Make sure all the crumbs are coated so you get a deliciously crunchy crust in every bite.

Step 2: Form and Bake the Crust

Press the crumb mixture firmly into the base and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup for a perfectly even layer. Pop the crust in the oven for 8 to 10 minutes until it’s fragrant and just set, then let it cool completely — this keeps the filling nice and smooth later.

Step 3: Bloom the Gelatin (Optional)

If you’d like a firmer texture, sprinkle the gelatin over two tablespoons of warm water in a small bowl. Give it five minutes to “bloom” and soften, while you move on to the creamy filling.

Step 4: Beat the Cream Cheese and Sugar

In a large mixing bowl, beat the softened cream cheese until it’s super smooth and free of lumps. Gradually add the powdered sugar, mixing the whole time, until the mixture is creamy and light — these steps are key for that signature Eggnog Pie silkiness.

Step 5: Mix in Eggnog and Spices

Add the eggnog, ground nutmeg, vanilla extract, and ground cinnamon into your cream cheese base. Mix until completely combined and smooth, letting those holiday aromas fill your kitchen. This is where the pie really comes to life!

Step 6: Add Gelatin (If Using)

If you prepared the gelatin, gently warm it for about 10-15 seconds in the microwave. Stir the melted gelatin into your eggnog filling until it disappears — this ensures even setting, so each slice holds together beautifully.

Step 7: Whip and Fold in the Cream

In a separate bowl, whip the heavy cream until soft peaks form (this is the magic behind that airy texture). Gently fold it into your eggnog mixture, being careful not to deflate the cream. You’ll end up with a filling that’s fluffy yet rich.

Step 8: Fill and Chill the Pie

Pour your cloud-like filling into the cooled crust and level the top with a spatula. The hardest part? Refrigerate the pie for at least 4 hours or overnight. This lets it firm up and become sliceable while all the flavors meld together for that perfect Eggnog Pie experience.

Step 9: Prepare the Whipped Cream Topping

While the pie chills, whip together the remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This makes the topping extra sturdy, so it sits beautifully on your pie.

Step 10: Decorate the Pie

Once the Eggnog Pie is set, generously spread the whipped cream on top. Finish with a pretty sprinkle of ground nutmeg for that final flourish of aroma and color.

Step 11: Slice and Serve

Grab a sharp knife for clean slices, and serve your Eggnog Pie cold. It’s pure joy on a plate, ready for a taste-test (or two, or three!).

How to Serve Eggnog Pie

Garnishes

Dress up your Eggnog Pie with a light dusting of ground nutmeg, a cinnamon stick, or even cute holiday sprinkles for extra cheer. A few grated curls of white chocolate will also look gorgeous and add a touch of indulgence.

Side Dishes

This pie loves company with simple sides. Fresh berries, spiced nuts, or a little bowl of sugared cranberries complement the creamy sweetness. Coffee, hot chocolate, or mulled cider all make excellent sippers alongside a chilled slice.

Creative Ways to Present

If you want to take the presentation up a notch, try piping the whipped cream in decorative swirls or using mini ramekins for individual Eggnog Pie trifles. For a special holiday buffet, garnish each slice with a tiny candy cane or a sprig of rosemary for a festive touch.

Make Ahead and Storage

Storing Leftovers

Eggnog Pie keeps happily in the fridge, covered loosely with plastic wrap or foil. It’s best enjoyed within 2 to 3 days, as the crust will stay crunchy and the creamy filling won’t lose its delightful texture.

Freezing

If you need to store your pie longer, you can freeze it (minus the whipped topping). Wrap the pie well with plastic and foil, and freeze for up to one month. Thaw overnight in the refrigerator before adding fresh whipped cream.

Reheating

Eggnog Pie is best eaten cold, but if it’s a bit too chilled fresh from the fridge, just let slices sit out at room temperature for 10 minutes to soften slightly for the creamiest bite. No need to actually reheat — this pie is at its peak straight from the fridge.

FAQs

Can I make Eggnog Pie without gelatin?

Absolutely! The pie will have a softer, mousse-like texture without gelatin. If you prefer cleaner slices or plan to transport the pie, the gelatin helps it set firmer, but you can skip it if you don’t mind a softer finish.

Does Eggnog Pie contain alcohol?

That depends on the eggnog you use. For a non-alcoholic dessert, just choose alcohol-free eggnog from the store, or use your favorite homemade version. If you want a boozy twist, you can even add a splash of bourbon or rum to the filling!

Can I use a pre-made graham cracker crust?

You sure can! A store-bought crust will save you a few minutes and works perfectly if you’re short on time. Just make sure it’s a deep-dish variety, as this filling is generous and you don’t want any beautiful bits to spill out.

Can Eggnog Pie be made ahead?

Yes! In fact, it’s even better after a night in the fridge. The flavors meld together and the filling gets firmer, making it the ideal make-ahead holiday dessert for stress-free entertaining.

What kind of eggnog should I use?

Any good-quality refrigerated or homemade eggnog will work. If you want a lighter pie, you can use low-fat eggnog, but full-fat versions deliver extra creaminess and richer flavor — perfect for celebrating!

Final Thoughts

Baking and sharing Eggnog Pie is truly one of life’s little joys around the holiday season. I hope you’ll give this recipe a try and let its spiced, creamy comfort bring an extra sparkle to your festivities. Your family and friends are in for a real treat!

Eggnog Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: Lila
Total Time: 4 hours 30 minutes (including chilling time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of the holiday season with this decadent Eggnog Pie. A luscious no-bake dessert that combines the classic taste of eggnog with a graham cracker crust and a whipped cream topping.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

For the filling:

1 (8-ounce) package cream cheese, softened
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 1/2 cups eggnog
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon unflavored gelatin (optional, for a firmer texture)
2 tablespoons warm water (if using gelatin)

For the topping:

1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
A pinch of ground nutmeg (for garnish)

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Instructions

Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well coated.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, then set aside to cool completely.
Make the filling: In a small bowl, sprinkle the gelatin over 2 tablespoons of warm water and let it sit for 5 minutes to bloom.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until creamy.
Add the eggnog, nutmeg, vanilla extract, and cinnamon, and mix until smooth and well combined.
If using gelatin, gently heat the bloomed gelatin in the microwave for 10-15 seconds, then stir it into the eggnog mixture until fully dissolved.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture until smooth and well combined.
Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
Make the topping: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once the pie is set, spread the whipped cream on top and sprinkle with a pinch of ground nutmeg for garnish.
Slice and serve chilled.