Eggnog Cream Pie

This easy no-bake cream pie with real eggnog, a graham cracker crust and a sprinkle of nutmeg is a must-have for your Christmas dessert table!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. THE BEST WAY TO FREEZE PIES
3. MORE EASY HOLIDAY DESSERTS

When I start seeing eggnog in the store, I know it’s Christmastime! I buy it up as soon as it hits the shelf and enjoy it every chance I get.

I love to put it in my coffee, heat it up like hot cocoa, drink it with a splash of spiced rum or just have it straight up. I love it!

When I was a kid, eggnog and that giant bowl of nuts on the coffee table (with the metal nut crackers) meant Santa was coming as much as silver tinsel and jumbo colored tree lights!

This eggnog cream pie recipe doubles (triples, quadruples) easily and freezes like a dream so go ahead and make a few!

I usually pop some in the freezer so I have something to bring to holiday parties, whip out for an easy dessert, take to last minute get-togethers and serve on New Year’s Eve.

I especially like it when I find one in the freezer unexpectedly around about February and I’m like  GIRL, YASSSS!!! 

My original recipe made two pies and was written to use a 12-oz tub of Cool Whip. Since they don’t make the 12-oz carton anymore, I updated the recipe to make one pie using one small (8-oz) tub.

I typically have plenty of Cool Whip around during the holidays and often use a little more than the 3/4 cup to garnish the top.

Removing 3/4 cup from an 8-oz carton of Cool Whip yields the same amount as HALF of the old 12-oz tubs, which is what is needed to make the pie. I hope that makes sense! If not, just ignore me and carry on with the recipe below.

A FEW NOTES ON MAKING EGGNOG CREAM PIE

• Feel free to use sugar-free pudding mix and lightened up Cool Whip.
• Use the small, 4-serving size box of instant pudding.
• The additional nutmeg is optional, but I think it really makes the pie.
• Add a splash of rum or 1/2 teaspoon of rum extract to the filling if desired.
• This pie freezes beautifully up to 3 months. Simply thaw to serve. See tips below about freezing pies.

THE BEST WAY TO FREEZE PIES

This method can be used with ready-to-serve cream pies and cheesecake as well as uncooked baked pies. Savory pies like Chicken Pot Pie and Shepherd's Pie work great with this method too!

1. Refrigerate pie until set.
2. Place pie in the freezer, uncovered, on a level surface then allow to freeze 4-6 hours or until very firm.
3. Fill a large deep pot or clean sink with cold water.
4. Slide the pie into a gallon-sized tip-top freezer bag then zip until almost closed, leaving no more than 1/2 inch open (I usually stick my thumb there).
5. Holding the pie by the corner of the bag that is still open, slowly lower the covered pie into the cold water, taking care not to submerge the open corner.
6. The water will push the air out of the freezer bag (water has a higher density than air). So long as you zip the bag closed when all of the air has been pushed out of the bag, you will have a nearly air-tight wrap around the pie.
7. Once sealed, return pie to freezer then freeze up to 3 months. 
8. Remove pie from freezer bag before defrosting then store in an airtight container.

MORE FAVORITE HOLIDAY DESSERTS!

ITALIAN BAKELESS CAKE - A layered no-bake dessert with vanilla wafers and creamy pineapple “pudding” made with sweetened condensed milk and lemon juice topped with cool whip, coconut, cherries and pecans. 

PECAN CREAM DEEP DISH PIE - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping.

CHOCOLATE DELIGHT - The original layered dessert recipe with chocolate pudding, cream cheese and cool whip on top of a pecan shortbread crust. Also called Better Than Sex Cake, Robert Redford Pie and Chocolate Lush! 

MAMA'S FAMOUS CHOCOLATE PIE - An EASY semi-homemade chocolate pie made with cook-and-serve chocolate pudding and chocolate chips.

Recipe for How to Cook Eggnog Cream Pie

Eggnog Cream Pie

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinInactive time: 6 HourTotal time: 6 H & 5 M

This easy no-bake cream pie with real eggnog, a graham cracker crust and a sprinkle of nutmeg is a must-have for your Christmas dessert table!

Ingredients

• 1 box instant vanilla pudding mix
• 1/2 teaspoon nutmeg
• 2 cups eggnog
• 1 8-oz tub cool whip, thawed and divided
• 1 9-inch graham cracker crust

Instructions

1. Add pudding mix and nutmeg to a large mixing bowl or stand mixer. Pour in eggnog then mix on low speed with an electric mixer for 2 minutes.
2. Remove 3/4 cup Cool Whip for later; set aside.
3. Fold the remaining Cool Whip into pudding mixture until well combined. Pour mixture into graham cracker crust.
4. Cover and refrigerate 6 hours or until set. Serve with remaining Cool Whip. Garnish with a dusting of nutmeg if desired.

Notes

• Feel free to use sugar-free pudding mix and lightened up Cool Whip.
• Use the small, 4-serving size box of instant pudding.
• The additional nutmeg is optional, but I think it really makes the pie.
• Add a splash of rum or 1/2 teaspoon of rum extract to the filling if desired.
• This pie freezes beautifully up to 3 months. Simply thaw to serve. See tips above about freezing pies.

https://www.southyourmouth.com/2014/11/eggnog-pie.html

Images and text © South Your Mouth LLC 2014

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