No-Bake Eggnog Pie with Whipped Cream
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 prepared 9-inch graham cracker crust
- 2 cups cold eggnog (full-fat recommended)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 teaspoon ground nutmeg
- 8 ounces whipped topping (like Cool Whip), thawed and divided
- Optional: Extra ground nutmeg or cinnamon for garnish
Instructions
- In a large mixing bowl, combine the cold eggnog and the instant vanilla pudding mix. Add the 1/2 teaspoon of ground nutmeg. Whisk the mixture vigorously for about 2 minutes until it begins to thicken and become smooth.
- Gently fold in half of the whipped topping (about 4 ounces) into the pudding mixture. Use a rubber spatula to turn the mixture over on itself until no white streaks remain. This keeps the filling light and airy.
- Pour the eggnog filling into the prepared graham cracker crust. Use the back of a spoon or an offset spatula to smooth the top into an even layer.
- Place the pie in the refrigerator and chill for at least 4 hours, or ideally overnight. This allows the pudding to set completely so you get clean slices.
- Just before serving, spread or pipe the remaining whipped topping over the top of the pie. Sprinkle with a light dusting of extra nutmeg for a beautiful, professional finish.