Description
A creamy, festive No Bake Egg Nog Pie that's perfect for holiday gatherings. This easy recipe combines egg nog, vanilla pudding mix, Cool Whip, and warm spices in a graham cracker crust for a rich, fluffy dessert that requires no baking and just a few simple ingredients.
Ingredients
Scale
Filling
- 2 cups egg nog, cold
- 1 (3.4 oz) package Vanilla Instant Pudding Mix
- 1 ¼ cup Cool Whip, thawed
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Crust
- 1 Graham Cracker Pie crust
Instructions
- Combine pudding and egg nog: Add the cold egg nog to a medium-sized mixing bowl and sprinkle the vanilla pudding mix on top. Whisk briskly until the mixture starts to thicken, about 2 to 3 minutes.
- Fold in Cool Whip and spices: Gently fold the Cool Whip, ground nutmeg, and ground cinnamon into the pudding mixture until just combined, being careful not to overmix to preserve the fluffiness of the Cool Whip.
- Assemble the pie: Scoop the creamy mixture into the graham cracker pie crust and smooth it out evenly with a spatula or the back of a spoon.
- Chill the pie: Refrigerate the pie for at least 4 hours to allow it to set properly.
- Serve: Slice and serve cold, optionally topping with additional Cool Whip, whipped cream, or a sprinkle of nutmeg for extra flavor and presentation.
Notes
- For a refreshing twist, freeze the pie for 4 hours instead of refrigerating to enjoy a frozen dessert variation.
- Make sure the Cool Whip is thawed but still cold to help maintain the pie's light texture.
- The pie crust can be substituted with a homemade graham cracker crust if preferred.
- Use fresh ground nutmeg for a more vibrant spice flavor.
- This pie is best served within 2 days for optimal freshness and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
