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Eggnog pie on white plate with gold fork.
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Eggnog Pie

Our eggnog pie is so rich and creamy, with just 5 ingredients to make the filling!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 slices
Calories 288kcal
Author Karly Campbell

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter melted

For the filling:

  • 5.1 ounces Instant Vanilla Pudding Mix
  • 2 cups eggnog cold
  • 1 ½ cups Cool Whip
  • 1 teaspoon rum extract optional
  • ½ teaspoon nutmeg
  • Whipped cream for serving

Instructions

To make the crust:

  • Add the graham cracker crumbs and melted butter to a pie plate and stir to combine.
  • Press crumbs into the bottom of the pie plate and up the sides to form the crust.
  • Use the bottom of a glass or measuring cup to tightly compact the crumbs into the pan.
  • Place in the freezer while you make the filling.

To make the filling:

  • Add the pudding mix and eggnog to a large mixing bowl and whisk until thickened, about 2-3 minutes.
  • Use a rubber spatula to fold in the Cool Whip, rum extract, and nutmeg until well combined.
  • Remove pie plate from the freezer and gently spread the filling over the crust. Smooth the top and refrigerate for 4 hours before serving.
  • Slice and serve with whipped cream, if desired.

Video

Notes

We prefer cinnamon graham crackers for the crust, but you can use any variety that you like.
Be sure to use instant vanilla pudding and not the cook and serve variety.
The rum extract is totally optional, but we like the extra flavor it adds. 

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 331mg | Potassium: 154mg | Fiber: 1g | Sugar: 25g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg