Triple Layer Eggnog Pie
Indulge in the velvety decadence of a Triple Layer Eggnog Pie, a no-bake holiday dessert that layers festive flavors into every creamy bite. This pie begins with a buttery graham cracker crust, perfectly balancing the richness of the silky eggnog-infused filling. A hint of nutmeg and cinnamon adds cozy warmth to the vanilla pudding middle layer, while the airy, homemade whipped cream topping creates a lighter-than-air finish. Enhanced with a touch of gelatin for stability, this dessert is as beautiful as it is delicious, making it ideal for Christmas gatherings or seasonal celebrations. With only 25 minutes of prep time and no baking required, this chilled treat is as effortless as it is impressive—a must-try for eggnog lovers!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 3.4 ounces Instant vanilla pudding mix
- 2 cups Eggnog
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cinnamon
- 2.5 cups Whipped topping (thawed if frozen)
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 1 cup Heavy whipping cream, cold
- 2 tablespoons Powdered sugar
Instructions
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add melted butter and mix until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate the crust while preparing the filling.
In another medium bowl, whisk together the instant vanilla pudding mix, eggnog, nutmeg, and cinnamon until smooth and thickened (about 2 minutes). Spread half of the mixture evenly over the graham cracker crust as the middle layer. Set aside the remaining pudding for the first layer.
In a small bowl, dissolve the gelatin powder in cold water. Let it sit for 5 minutes, then microwave for 10 seconds until fully dissolved. Allow it to cool slightly.
Whip the heavy cream on high speed using a hand mixer or stand mixer until soft peaks form. Gradually add powdered sugar and the cooled gelatin mixture while whipping, until stiff peaks form.
Fold 1/2 cup of the whipped cream into the reserved pudding mixture to lighten it. Spread this mixture as the base layer over the middle pudding layer in the pie.
Gently spread the remaining whipped cream evenly over the top as the final layer. Smooth the surface with a spatula and sprinkle with additional nutmeg or cinnamon for garnish, if desired.
Refrigerate the pie for at least 4 hours or until fully set. Slice and serve chilled.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 20.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 148 mg | 3% | |
*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.
