Festive Eggnog Cream Pie
A delightful no-bake pie featuring a crisp, pre-baked crust filled with a smooth, spiced eggnog and vanilla pudding. Perfect for holiday gatherings.
- Prep15 min
- Cook25 min
- Total40 min
- DifficultyEasy
- Servings8
This eggnog pie is a cherished recipe, known for its crowd-pleasing flavor and ease of preparation. It's the perfect solution for those who want to serve a homemade, old-fashioned Christmas dessert without a lot of fuss.
Its creamy texture and festive spice notes make it a memorable addition to any holiday table, bringing a touch of nostalgic cheer.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 425°F. Carefully unroll the pie crust into a 9-inch pie plate and crimp the edges decoratively. Line the crust with a double layer of aluminum foil, then fill it with pie weights, dried beans, or uncooked rice. Bake for 20-25 minutes, or until the edge of the crust is golden brown. Gently remove the foil and weights, and continue baking for another 3-6 minutes until the bottom of the crust is also golden brown. Let the baked crust cool completely on a wire rack.
- In a large saucepan, combine the eggnog, milk, and vanilla pudding mix. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove the saucepan from the heat and let it cool slightly. Stir in the rum (or rum extract) and the ground nutmeg. Pour this smooth pudding mixture into the cooled, pre-baked pie crust. Cover and refrigerate until the pie is fully set. Before serving, top with whipped topping and a sprinkle of extra nutmeg, if desired.
💡 Tips
- For a crispier crust, ensure it's fully cooled before adding the filling.
- Chilling time is crucial for the pie to set properly; allow at least 3-4 hours.
Inspired by a recipe from Taste of Home