We always have eggnog around the holidays and when I see it popping up at grocery stores in November, I get super excited, because that means Christmas is coming, and Eggnog Pie will be happening in my kitchen soon!
The filling is made with straight up eggnog and “cook & serve” pudding mix, and then folded into whipped cream; you will feel like you’re floating on a cloud, it’s ‘nog love at first bite.
This is one my favorite and creamiest pies; it’s a dreamy way to indulge yourself in the holiday spirit. Oh, you can drink the eggnog if you like, but I thoroughly enjoy my calories with a fork! This pie is also one of the EASIEST pies you will ever make, but it tastes like you slaved in the kitchen; you will get some seriously good accolades.
When you have cooked the filling, using your fingers, press the plastic wrap directly onto the surface to keep a “skin” from forming.
Once the filling is cooled you will whisk and fold in whipped cream and spread it into the prepared crumb crust.
If you are making homemade graham cracker crust, use a custard cup to firm up sides and bottoms. This helps make a very even and firm crust. Store bought crusts do the job too, do what works for you! Either way you will have a luscious creamy pie.
Eggnog will only be available for the next few weeks as it the start of our fall holiday food festivities! So, go, make one more trip to the store and grab a carton of eggnog. And do save the last slice for yourself!
Creamy Eggnog Pie
Ingredients
- 1 large box vanilla Cook & Serve pudding mix (4.6 ounce)
- 1/4 teaspoon nutmeg
- 1-1/2 cups eggnog
- 1-1/2 teaspoons rum extract
- 1 cup heavy whipping cream
- 1 9-inch prepared graham cracker or vanilla wafer crust
Graham Cracker/Vanilla Wafer Crust
- 1-1/2 cup graham cracker crumbs
- 1/4 cup pure cane granulated sugar
- 6 tablespoons butter, melted
Topping/Garnish
- 1-2 cups whipped cream for garnish
- Few dashes nutmeg
Instructions
Graham Cracker (or Vanilla Wafer) Crust
- Preheat oven to 350 F.
- Mix the graham/vanilla wafer crumbs with sugar. Stir in melted butter with a fork until thoroughly mixed.
- Press into a 9-inch pie plate using a custard cup to help press in sides and bottom.
- Bake for 6 to 7 minutes. Remove from oven and cool
Eggnog Filling
- In medium sauce pan, combine pudding mix, eggnog, and nutmeg. Cook over
medium heat, whisking constantly until thick and bubbly, about 10 minutes. - Remove from heat, add rum extract. Pour into bowl and place plastic wrap directly on
filling and refrigerate until fully cool (about 4 hours). - Whip the heavy cream until stiff peaks form. Take the plastic off the cooled eggnog filling and fold in the whipped cream. Spread into prepared graham cracker or vanilla wafer crust. Garnish with whipped cream and dusting of nutmeg.
Do you ever freeze this pie? I am making ahead of Christmas and want a good outcome. The flavor is delicious!
I have frozen it before. The crust does not get soggy, but it does get slightly less crisp. If you thaw and serve it rather cold no one will notice. It’s so darn good.
I made this to add to the dessert table at Thanksgiving, and it tasted great. Lots of rave reviews from my family. I followed the instructions, and even cooked the pudding the day before so it was completely chilled. When we cut into the pie, it didn’t hold it’s shape. It was more soupy than pie. I made sure when whipping the heavy cream, that I had the stiff peaks. Could I have over folded the mixture? My brother-in-law suggested that I freeze the pie next time, but I didn’t really think that was the answer. Other than that, the flavor was great and I would make it again.
I saw your comment on Facebook. I have never had a problem with the shape not holding. Here are my thoughts: How thick was the eggnog pudding? It should have been “thicker” than regular pudding once cold. It’s possible you could have over folded the filling and whipping cream together, but not sure. Did you whip the whipping cream the night before too or the day of folding it together?