Eggnog Pie
Indulge in the festive magic of an Eggnog Pie, a velvety no-bake dessert that captures the cozy flavors of the holiday season in every bite. This recipe combines a buttery graham cracker crust with a luscious, creamy eggnog filling, delicately spiced with a hint of nutmeg and enriched with a splash of vanilla. The filling is lightened with freshly whipped cream for an airy texture that melts in your mouth, while unflavored gelatin ensures the perfect set. Ready in just 20 minutes of prep, this pie is a beautiful make-ahead treat that chills to perfection in the fridge. Garnish with whipped cream clouds and a dusting of nutmeg for an elegant finish. Ideal for holiday gatherings or a festive finale to your dinner, this Eggnog Pie is destined to be a showstopping favorite! Perfect for keywords like "eggnog pie recipe," "holiday desserts," and "festive no-bake pie."
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Sugar
- 6 tablespoons Unsalted butter, melted
- 1 packet Unflavored gelatin powder
- 0.25 cups Cold water
- 2 cups Eggnog
- 0.5 cups Granulated sugar
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Vanilla extract
- 1 cups Whipping cream, chilled
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Allow it to cool completely on a wire rack.
In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes to bloom.
In a medium saucepan over medium heat, combine the eggnog, granulated sugar, and nutmeg. Heat the mixture until warm but not boiling, stirring constantly.
Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla extract.
Allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
In a large mixing bowl, whip the chilled whipping cream until stiff peaks form.
Gently fold the whipped cream into the cooled eggnog mixture until smooth and well combined.
Pour the filling into the prepared crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours or until fully set.
Before serving, garnish the top with additional whipped cream and a sprinkle of nutmeg, if desired.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 228.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 786 mg | 60% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
