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No-Bake Eggnog Cream Pie

A festive and effortless No-Bake Eggnog Cream Pie that's perfect for holiday gatherings, offering creamy textures and delightful flavors.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 8 whole whole graham crackers About 1 1/4 cups crushed
  • 6 tablespoons granulated sugar
  • 4 tablespoons brown sugar
  • 1 stick unsalted butter, melted 8 tablespoons
Filling Ingredients
  • 8 ounces cream cheese, softened Should be at room temperature
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 can sweetened condensed milk 14-ounce can
  • 2 cups golden eggnog
  • 1 box sugar-free instant Jell-O cheesecake mix 1.5-ounce box
  • 1 box sugar-free instant Jell-O vanilla pudding mix 1.5-ounce box
  • 1 1/2 cups heavy whipping cream
  • Ground cinnamon and nutmeg for dusting

Method
 

Prepare the Crust
  1. Crush the graham crackers into fine crumbs using a food processor.
  2. Add the granulated sugar, brown sugar, and melted butter to the crumbs and pulse until mixed.
  3. Press this mixture into a 10-inch pie dish and chill the crust in the freezer.
Make the Filling
  1. In a stand mixer, beat the softened cream cheese until smooth.
  2. Mix in the ground cinnamon and freshly grated nutmeg until combined.
  3. Lower the mixer speed and gradually pour in the sweetened condensed milk, scraping the sides as necessary.
  4. Add the golden eggnog and blend until smooth.
  5. Switch to a whisk attachment and whisk in the cheesecake and vanilla pudding mixes for about 2 minutes until thickened.
  6. In a separate bowl, whip the cream to stiff peaks and gently fold it into the eggnog mixture.
Combine and Freeze
  1. Pour the filling into the prepared crust and smooth the top.
  2. Freeze the pie for at least 4 hours or overnight to set.
Serve
  1. Dust the top of the pie with ground cinnamon and nutmeg before serving.
  2. Slice and enjoy this creamy delight.

Notes

Store the pie in the freezer for up to a week, tightly covered with plastic wrap or aluminum foil. Let it sit at room temperature for about 15 minutes before serving.