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.

Course Dessert

Cuisine American

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

Prep Time 25

Chilling 4

Total Time 4 25

Servings 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.

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Nutrition