No-Bake Eggnog Cream Pie

This no-bake eggnog cream pie has a creamy eggnog and cream cheese filling, homemade whipped cream, and a Biscoff cookie crust. Make it the day before and keep it chilled until you’re ready for dessert.

No-Bake Eggnog Cream Pie for Christmas 

There are lots of things I’m willing to make at the last minute for Christmas. Dessert doesn’t need to be one of them.

That’s one of the reasons I like this eggnog cream pie. It can be completely finished and sitting in the refrigerator before anyone arrives, and I don’t have to think about it again until it’s time to eat.

The filling starts with cream cheese, eggnog and instant vanilla pudding mix, then I fold homemade whipped cream into it so it’s creamy without being dense. I use some of that same whipped cream on top, which means I’m only making one batch instead of creating another bowl and another job for myself.

I usually make the crust with Biscoff cookies because the caramelized spice works so well with eggnog and nutmeg. Graham crackers are fine too, and I’ve included that version because sometimes the correct crust is the one you already have in the pantry.

The pie needs at least four hours in the refrigerator, but overnight is better. By the next day it slices nicely, the crust has had time to firm up, and dessert is already handled.

At Christmas, I consider that a very good arrangement.

The Decisions Behind This Recipe

• I use Biscoff cookies for my first-choice crust because their caramelized flavor and warm spice make sense with eggnog without needing me to add more spice to the filling. They also make a good no-bake crust with butter alone. Graham cracker crumbs need some sugar added, which is why the two crust options aren’t written exactly the same way.
• The whipped cream does two things in this eggnog pie. I make one batch, fold 1½ cups into the filling, then save the rest for the top of the pie. Folding whipped cream into the cream cheese mixture gave the filling a lighter texture than cream cheese and pudding did on their own.
• I whisked the instant vanilla pudding mix with the cold eggnog separately before combining it with the cream cheese. It gives the pudding mix a chance to thicken the eggnog evenly before it meets the rest of the filling, and I can see whether it has thickened properly before moving on.
• There isn’t a cooked custard in this pie. I intentionally used instant pudding mix because I wanted a no-bake filling that sets reliably in the refrigerator and still gives me a strong eggnog flavor.
• The crust goes into the freezer while I make the filling. It doesn’t need a separate hour of chilling, but that short head start firms the butter enough that I’m not pouring filling into freshly pressed crumbs.
• And I give the finished pie a real chilling period. Four hours is the minimum I use, and if I’m making it for Christmas, I would much rather make it the day before and leave it alone overnight.

Ingredients

• Biscoff cookies – My favorite crust for this pie because the flavor fits naturally with eggnog and nutmeg. Graham cracker crumbs are a good substitute, but you’ll add granulated sugar to that version.
• Unsalted butter – Melted butter holds the cookie crumbs together once the crust is chilled.
• Heavy whipping cream – One batch is divided between the filling and the topping. Keep it cold until you’re ready to whip it.
• Confectioners’ sugar – Used in both the whipped cream and cream cheese filling. It dissolves easily and doesn’t leave a grainy texture.
• Vanilla extract – There’s vanilla in the whipped cream and in the filling. It’s a good thing.
• Full-fat cream cheese – Let it soften completely before mixing so you can get the filling smooth without little cream cheese lumps hiding in it.
• Eggnog – Use an eggnog you like drinking because its flavor comes through clearly in the finished pie. Keep it cold so the instant pudding mix thickens correctly.
• Instant vanilla pudding mix – Make sure it’s instant pudding, not the cook-and-serve variety. It thickens the eggnog and helps the refrigerated filling set firmly enough to slice.
• Ground nutmeg – I use nutmeg in the filling because it reinforces the flavor already associated with eggnog.
• Cinnamon or nutmeg for topping – A light dusting over the whipped cream is enough. I usually pick whichever one sounds better to me that day.

How to Make No-Bake Eggnog Cream Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the cookie crust)
  Pulse the Biscoff cookies in a food processor until you have fine crumbs, or crush them in a sealed bag with a rolling pin. Stir the crumbs with the melted butter until evenly moistened. If you’re using graham cracker crumbs, mix in the granulated sugar before adding the butter. Press the crumbs firmly across the bottom and up the sides of a 9-inch pie dish, then put the crust in the freezer while you make the filling.
• Step Two (make the whipped cream)
  Add the cold heavy cream, confectioners’ sugar and vanilla to a chilled mixing bowl and beat on medium-high speed for 2 to 3 minutes, until soft peaks form and the cream is thick but still smooth. Measure out 1½ cups for the filling and refrigerate the remaining whipped cream until you’re ready to finish the pie.
• Step Three (make the eggnog filling)
  Beat the softened cream cheese with the confectioners’ sugar, vanilla and nutmeg until completely smooth, scraping the bowl as needed. In a separate bowl, whisk the cold eggnog with the instant vanilla pudding mix for 1 to 2 minutes, until the mixture thickens and the whisk begins leaving tracks through it. Add the eggnog mixture to the cream cheese and beat until completely combined.
• Step Four (fold and fill)
  Fold the reserved 1½ cups of whipped cream into the eggnog filling with a rubber spatula until no obvious streaks remain. Scoop the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon.
• Step Five (chill and finish)
  Cover the pie and refrigerate for at least 4 hours, although I prefer an overnight chill when I have the time. Before serving, spread or pipe the remaining whipped cream over the top and dust lightly with nutmeg or cinnamon. Keep the pie cold until you’re ready to slice it.

Recipe Tips

• Press the crust firmly enough that there are no loose areas of crumbs, especially where the bottom meets the sides of the pie dish. The bottom of a flat measuring cup does this well if you don’t want to use your fingers.
• Make sure the cream cheese is completely softened before you start mixing. Cold cream cheese is much harder to smooth out, and once the other ingredients go in, the little lumps become increasingly annoying to fix.
• Keep the heavy cream and eggnog cold. Cold cream whips more reliably, and cold eggnog gives the instant pudding mix the conditions it needs to thicken properly.
• Stop whipping the cream at soft peaks for the portion going into the filling. You want enough volume to lighten the filling, but whipped cream that has gone grainy or stiff is harder to fold in evenly.
• Give the eggnog and pudding mixture its full minute or two of whisking. It should be visibly thicker before you combine it with the cream cheese mixture.
• Fold the whipped cream in with a spatula rather than beating it with the mixer. Once the filling looks evenly combined, stop.
• Four hours of chilling is a minimum, not a suggestion based on optimism. If you want the cleanest slices, make the pie the day before.
• For neat slices, use a sharp knife and wipe it clean between cuts. It’s mildly annoying and completely worth doing.

Make-Ahead & Storage

• This is an excellent pie to make one day ahead. Assemble it through the filling, cover and refrigerate overnight, then add the remaining whipped cream and nutmeg or cinnamon before serving.
• Store leftover pie covered in the refrigerator for up to 3 days. The crust will gradually soften as it sits, but the filling will remain sliceable.
• If you want to freeze the pie, I would do it before adding the whipped cream topping. Wrap the chilled pie well and freeze for up to 1 month, then thaw it overnight in the refrigerator and add the topping before serving. The texture is best when the pie has not been frozen, so refrigeration is still my first choice.
• Keep the pie refrigerated when it isn’t being served. Between the cream cheese, eggnog and whipped cream, this isn’t one I leave sitting on the counter for the evening.

FAQs

• Does eggnog cream pie taste like eggnog?
  Yes. There is a full cup of eggnog in the filling, along with nutmeg, so this doesn’t rely on the name alone to tell you what it is. The cream cheese and whipped cream make it richer, but the eggnog is still easy to identify.
• Why use instant pudding mix in eggnog pie?
  The instant vanilla pudding mix thickens the eggnog without requiring a cooked custard and helps the refrigerated filling set firmly enough to slice. It also keeps this a genuinely no-bake pie.
• Can I use a graham cracker crust instead of Biscoff?
  Yes. Use 1½ cups of graham cracker crumbs and add the granulated sugar listed in the recipe before stirring in the melted butter. I prefer Biscoff with eggnog, but both are fine.
• What kind of eggnog should I use?
  Use regular dairy eggnog with a flavor you like on its own. Brands vary in thickness, sweetness and spice, and those differences will carry into the pie.
• Can I use light cream cheese?
  I developed the pie with full-fat cream cheese and recommend staying with it. Reduced-fat cream cheese has more moisture and will give you a softer filling.
• Can I add rum or bourbon to the filling?
  A small amount is fine, but additional liquid will affect how firmly a no-bake filling sets. I would keep it minimal rather than turning this into a boozy pie unless you’ve tested the amount you plan to use.
• Can I make this pie the night before?
  Yes, and that is my preference. An overnight chill gives the filling plenty of time to set and means dessert is already finished the next day.
• Can I make this without the whipped cream topping?
  Yes. The whipped cream folded into the filling is an important step, but the whipped cream on top is optional. You can serve the pie with a simple dusting of nutmeg instead.
• How do I get neat slices?
  Chill the pie thoroughly, use a sharp knife and wipe the blade clean between every cut. If the pie has only been refrigerated for the minimum four hours, the slices will be softer than they are after an overnight chill.

From My Kitchen Notes

Small observations from the margins.

• Sometimes the most useful thing I can make is the thing that no longer needs me.
• There’s pleasure in knowing tomorrow’s dessert is already in the refrigerator.
• Making something ahead doesn’t make it less generous.
• People don’t usually realize how complicated a dessert was to make. They do remember whether they wanted another piece.
• A request for a second slice tells me more than the first compliment.
• There are times when convenience is the result of planning rather than taking a shortcut.
• Every part of dinner doesn’t need to arrive warm.
• The best thing about finishing something early is getting to forget about it for a while.

More Eggnog Recipes for the Season

• Overnight Panettone Eggnog French Toast Casserole – Panettone soaked overnight in eggnog.
• Eggnog Banana Bread Muffins – Banana muffins with holiday spice.
• Eggnog Bread – Spiced loaf with eggnog glaze.
• Eggnog Snickerdoodles – Soft cookies with eggnog glaze.
• Chai Eggnog – Eggnog steeped with chai spices.

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Print Recipe

5 from 3 votes

No-Bake Eggnog Cream Pie

No-Bake Eggnog Cream Pie has a creamy eggnog and cream cheese filling, homemade whipped cream, and a Biscoff cookie crust. It chills until sliceable, making it an easy make-ahead dessert for Christmas and the holidays.

Prep Time25 minutes mins

Chilling4 hours hrs

Total Time4 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: Christmas pie, eggnog pie, make ahead holiday dessert, no bake eggnog dessert, no-bake eggnog cream pie

Servings: 8 to 10 slices

Calories: 420kcal

Author: Cathy Pollak

Equipment

• food processor or rolling pin. For crushing the cookies evenly.
• mixing bowls Separate bowls help keep textures controlled.
• hand mixer or stand mixer. For whipping cream and smoothing filling.
• rubber spatula Essential for folding without deflating.
• 9-inch pie plate (23 cm). Standard depth.
• offset spatula For smoothing the top cleanly.

Ingredients

Crust:

• 1½ cups (165 g) Biscoff cookie crumbs (about 27 cookies)
• OR
• 1½ cups (180 g) graham cracker crumbs plus (⅓ (67 g) cup granulated sugar)
• 6 tbsps (85 g) unsalted butter melted

Whipped Cream (for filling and topping):

• 2 cups (480 ml) cold heavy whipping cream
• ¼ cup (30 g) confectioners' sugar
• 1 tsp (5 ml) vanilla extract

Filling:

• 8 oz (225 g) full-fat cream cheese softened
• ½ cup (60 g) confectioners' sugar
• ½ tsp (2.5 ml) vanilla extract
• ½ tsp (1 g) ground nutmeg
• 1 cup (240 ml) cold eggnog
• 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• 1½ cups (360 ml) prepared whipped cream (from above)

Topping:

• remaining whipped cream
• ground nutmeg or cinnamon for dusting

Instructions

• Prepare the crust by pulsing the Biscoff cookies in a food processor until fine crumbs form, or by sealing them in a plastic bag and crushing with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter until evenly moistened. If using graham crackers instead, mix the crumbs with the granulated sugar before adding the butter. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish, making sure the crust is compact and even. Place the crust in the freezer to chill while the filling is prepared.
  1½ cups (165 g) Biscoff cookie crumbs, 1½ cups (180 g) graham cracker crumbs, 6 tbsps (85 g) unsalted butter, OR
• To make the whipped cream, add the cold heavy whipping cream, confectioners’ sugar, and vanilla extract to a large chilled bowl. Beat on medium-high speed for 2 to 3 minutes, just until soft peaks form. The cream should be thick and billowy but still smooth. Avoid overbeating, as grainy whipped cream will not fold cleanly into the filling. Measure out 1½ cups (360 ml) of the whipped cream and set it aside for the filling, reserving the remaining whipped cream for topping the pie later.
  2 cups (480 ml) cold heavy whipping cream, ¼ cup (30 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract
• In a separate large bowl, beat the softened cream cheese with the confectioners’ sugar, vanilla extract, and ground nutmeg until completely smooth, scraping down the sides as needed to prevent lumps. In another bowl, whisk the cold eggnog and instant vanilla pudding mix for 1 to 2 minutes, until it noticeably thickens and the whisk begins leaving tracks through the mixture. Add the eggnog pudding mixture to the cream cheese mixture and beat until fully combined and creamy.
  8 oz (225 g) full-fat cream cheese, ½ cup (60 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract, ½ tsp (1 g) ground nutmeg, 1 cup (240 ml) cold eggnog, 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• Using a spatula, gently fold the reserved 1½ cups (360 ml) of whipped cream into the filling until evenly incorporated. Fold gently rather than stir so you keep as much air in the whipped cream as possible while mixing it evenly through the filling.
  1½ cups (360 ml) prepared whipped cream
• Pour the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon. Cover the pie and refrigerate for at least 4 hours, or preferably overnight, until fully set.
• Just before serving, spread or pipe the remaining whipped cream over the top of the pie. Finish with a light dusting of ground nutmeg or cinnamon, then slice and serve cold.
  remaining whipped cream, ground nutmeg or cinnamon

Notes

• Nutrition is calculated using full-fat dairy and prepared whipped cream as listed.
• For the best slices, wipe the knife between cuts.
• The pie sets best with an overnight chill if time allows.
• The Biscoff crust does not need added sugar. If using graham cracker crumbs, add the granulated suagr listed with the crust ingredients.

If you’re making this no-bake eggnog cream pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

No-Bake Eggnog Cream Pie

Amount Per Serving (150 g)

Calories 420 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 17g106%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 95mg32%

Sodium 320mg14%

Potassium 140mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 24g27%

Protein 5g10%

Vitamin A 850IU17%

Calcium 110mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this No-Bake Eggnog Cream Pie? I’d love to hear how it turned out – leave a comment below and let me know.

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