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Every Christmas dinner at our house gets saved by this No-Bake Eggnog Pie. It's a lifesaver when the oven's crammed with turkey and all the trimmings. I came up with it after finding extra eggnog in my fridge, and now my family begs for it even during summer. The smooth, rich filling sitting in that buttery graham crust brings all those snug holiday tastes without any hassle.
Holiday Wonder Unleashed
This pie has gotten me through so many family get-togethers. While I'm busy frosting cookies and dealing with gift wrap, it's great having such a simple dessert ready to go. The filling always comes out silky smooth and actually tastes better after sitting overnight. I'm so glad I can fix it beforehand when holiday madness hits, and that eggnog mixed with graham crackers is just magical.
What You'll Need
- Eggnog: A cup of cold ready-made eggnog does the trick.
- Nutmeg: A quarter teaspoon ground with extra for dusting.
- Vanilla Pudding: Grab the instant type for our clever shortcut.
- Cream Cheese: Four ounces at room temperature for extra smoothness.
- Powdered Sugar: One third cup gives just the right sweetness.
- Bourbon: A couple tablespoons if you want that extra kick.
- Heavy Cream: Two cups chilled for maximum fluffiness.
- Graham Crust: Pre-made saves precious minutes but homemade works fine.
Simple Pie Steps
- Mix Your Base
- Combine eggnog, nutmeg and pudding mix in a large bowl until it gets thick, around 2 minutes.
- Create Fluffiness
- Whip your cream cheese, powdered sugar and bourbon (if you're using it) until smooth. Add the heavy cream and beat until firm peaks form.
- Combine Everything
- Carefully fold some whipped cream into your eggnog mixture, then add more until everything's light and airy.
- Into The Crust
- Pour the mixture into your pie shell, flatten the top and let it sit in the fridge overnight.
- Finishing Touches
- Add the remaining whipped cream and sprinkle with nutmeg before you serve it.
Insider Tips
Don't skimp on the eggnog—whole milk version really amps up the taste and feel. I always keep extra whipped cream handy for leftover slices. When I'm in a rush, I stick the whole thing in the freezer so it sets up faster for surprise visitors.
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Timing Matters
The flavor gets way better after chilling for a day or two. I store extra whipped cream separately in the fridge. When I'm thinking ahead, I make several pies and freeze them—they stay good for three months without any problems.
Switch Things Up
I sometimes swap in a gingerbread crust instead of graham crackers. The kids go crazy when I throw some festive sprinkles on top. For bigger family gatherings, I leave out the bourbon and nobody can tell—a tiny bit of rum extract works just as well.
Ways To Enjoy
This pie tastes best straight from the fridge with fresh nutmeg on top. Adding some caramel makes it really special. It's amazing with a hot cup of coffee after dinner, and somehow tastes even yummier when you sneak a slice for breakfast the next day.
Tools For Success
My stand mixer handles most of the work but you can totally use a hand mixer too. You'll want a large mixing bowl and a good rubber spatula to blend everything smoothly. Any standard 9 inch pie dish will do fine, and some plastic wrap keeps it fresh in the refrigerator.
Frequently Asked Questions
- → Can I prepare it in advance?
- Absolutely! It stays fresh in the fridge for two days or in the freezer for up to three months. Cover it to lock in freshness.
- → Do I need to add alcohol?
- Not at all! Adding bourbon, rum, or brandy is optional. Skipping it won’t ruin the flavor, just makes it less traditional.
- → Why does it need so much chilling?
- The long chill lets the pie firm up and deepens the flavors, so you get that perfect creamy, set texture.
- → Can I use homemade whipped cream?
- Yes! Freshly whipped cream works great and mixes well with cream cheese. Avoid store-bought whipped topping for best results.
- → Why save the whipped cream for topping?
- The reserved whipped cream keeps your pie looking fresh and fluffy, added just before serving for a clean presentation.