As the holiday season approaches, the air fills with the warmth of family gatherings and the comforting aroma of festive treats. Picture a cozy, inviting kitchen where laughter mingles with the scent of spices, and the centerpiece is a stunning No-Bake Eggnog Cream Pie. This dessert is more than just a sweet indulgence; it’s a heartfelt tribute to traditions and cherished memories shared with loved ones.
Why make this recipe?
Eggnog, with its creamy texture and delightful spices, evokes the spirit of the season. This No-Bake Eggnog Cream Pie is an effortless blend of rich flavors and silky smoothness that will impress your guests without keeping you tethered to the oven. Perfect for those bustling holiday days, this pie requires minimal effort and rewards you with maximum joy — a true crowd-pleaser that adds a touch of magic to any celebration.
How to make No-Bake Eggnog Cream Pie
Ingredients:
- 8 whole graham crackers (about 1 1/4 cups crushed)
- 6 tablespoons granulated sugar
- 4 tablespoons brown sugar
- 1 stick (8 tablespoons) unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 (14-ounce) can sweetened condensed milk
- 2 cups golden eggnog
- 1 (1.5-ounce) box sugar-free instant Jell-O cheesecake mix
- 1 (1.5-ounce) box sugar-free instant Jell-O vanilla pudding mix
- 1 1/2 cups heavy whipping cream
- Ground cinnamon and nutmeg for dusting
Directions:
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Begin your journey by crushing graham crackers into fine crumbs using a food processor. The sound of the crunch is the perfect prelude to what’s to come! Add in the granulated sugar, brown sugar, and melted butter, then pulse until every morsel is enveloped in that buttery goodness. Press this mixture firmly into a 10-inch pie dish, ensuring the bottom and sides are covered evenly. While you prepare the filling, let the crust chill in the freezer — it’s time to build the magic!
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In a stand mixer fitted with the paddle attachment, beat the softened cream cheese for about 2 minutes until it transforms into a smooth, fluffy cloud. Add the enticing warmth of cinnamon and the richness of nutmeg, mixing until they’re beautifully entwined.
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Lower the mixer speed and gradually pour in the sweetened condensed milk, letting it swirl into the mixture for a rich, creamy foundation. Don’t forget to scrape the sides as needed! Slowly introduce the golden eggnog, blending it in until everything is seamlessly mixed.
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Time for a texture transformation! Switch to a whisk attachment, and add the cheesecake and vanilla pudding mixes to the filling. Whisk on medium speed for about 2 minutes until the mixture thickens beautifully and becomes irresistibly smooth.
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In a separate bowl, whip the heavy cream to stiff peaks; the joyfulness of this step is akin to the excitement of frosting a cake! Or, you can recycle that clean stand mixer bowl to do the job.
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Carefully fold the whipped cream into the eggnog mixture, a gentle embrace that preserves the light, airy essence that makes this pie a dream.
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Pour the luscious filling into your prepared crust and spread it evenly, smoothing the top with a spatula like a true artisan. Freeze the pie for at least 4 hours or overnight, allowing it to set and become an enchanting frozen delight.
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When it’s time to serve, dust the top with a sprinkle of ground cinnamon and nutmeg — a final touch that promises a sensory delight. Slice into this beauty and enjoy the crisp, creamy wonder that awaits!
How to serve No-Bake Eggnog Cream Pie
Bring this stunning pie to your holiday table, and watch as it steals the spotlight. Serve it chilled for a refreshing, festive treat that pairs wonderfully with a side of whipped cream or a warm cup of spiced cider. The vibrant flavors dance on the palate, inviting laughter and conversation to flow freely.
How to store No-Bake Eggnog Cream Pie
This pie can be stored in the freezer for up to a week. To keep it fresh, simply cover it tightly with plastic wrap or aluminum foil. When you’re ready to serve again, take it out and let it sit at room temperature for about 15 minutes for easy slicing.
Tips to make No-Bake Eggnog Cream Pie
- For an extra depth of flavor, consider infusing the heavy cream with a hint of vanilla or a splash of rum before whipping it.
- If you prefer a gluten-free option, substitute the graham crackers with gluten-free cookies.
- Don’t have a food processor? No problem! Place the graham crackers in a zip-top bag and crush them with a rolling pin for a little hands-on fun.
Variations
Feel free to customize this pie with your favorite ingredients! Add chopped pecans or walnuts for an extra crunch, or drizzle caramel sauce on top for a sweet finish. You can even swap out the eggnog for pumpkin spice for a dreamy autumn twist!
FAQs
1. Can I make this pie ahead of time?
Absolutely! This pie is perfect for making a day or two in advance — just keep it stored in the freezer until you’re ready to serve.
2. Can I use a different type of milk?
Yes! If you’re not a fan of eggnog, you can try using regular milk or a non-dairy alternative, although the flavor will change.
3. How long will this pie last in the freezer?
The pie will keep well in the freezer for about a week. Just be sure it’s tightly covered to maintain its texture and flavor.
As you gather around the table with loved ones, let the No-Bake Eggnog Cream Pie be a reminder of the sweetness of togetherness, joy, and cherished moments. Embrace the holiday spirit and create beautiful memories with each delectable bite. Happy baking! 🥧❤️
No-Bake Eggnog Cream Pie
Ingredients
Method
- Crush the graham crackers into fine crumbs using a food processor.
- Add the granulated sugar, brown sugar, and melted butter to the crumbs and pulse until mixed.
- Press this mixture into a 10-inch pie dish and chill the crust in the freezer.
- In a stand mixer, beat the softened cream cheese until smooth.
- Mix in the ground cinnamon and freshly grated nutmeg until combined.
- Lower the mixer speed and gradually pour in the sweetened condensed milk, scraping the sides as necessary.
- Add the golden eggnog and blend until smooth.
- Switch to a whisk attachment and whisk in the cheesecake and vanilla pudding mixes for about 2 minutes until thickened.
- In a separate bowl, whip the cream to stiff peaks and gently fold it into the eggnog mixture.
- Pour the filling into the prepared crust and smooth the top.
- Freeze the pie for at least 4 hours or overnight to set.
- Dust the top of the pie with ground cinnamon and nutmeg before serving.
- Slice and enjoy this creamy delight.