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)
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.
Notes
- For a non-alcoholic version, make sure your eggnog is alcohol-free.
- If you prefer a firmer texture, use the gelatin as instructed in the recipe.
- This pie can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
