No-Bake Eggnog Cream Pie

No-Bake Eggnog Cream Pie is a creamy, festive dessert that delivers classic holiday flavor without turning on the oven. From the very first bite, the smooth eggnog filling feels rich yet light, while warm spices add just the right touch of seasonal comfort. Because it’s completely no-bake, this pie comes together quickly, making it perfect for busy holidays or effortless entertaining.

Meanwhile, the buttery graham cracker crust provides a subtle crunch that balances the silky filling beautifully. As the pie chills, the flavors gently meld, allowing the nutmeg and cinnamon to shine without overpowering the eggnog.

Interestingly, eggnog traces its roots back to medieval Europe, where spiced milk drinks were considered a luxury. Over time, eggnog became a beloved winter tradition in America, especially during celebrations. Today, this classic flavor continues to inspire modern desserts like this pie.

Whether served after a festive meal or enjoyed with coffee, this dessert feels cozy, elegant, and timeless.

Recipe Yield: 8 servings

INGREDIENTS

1 1/2 cup graham cracker crumbs
1/3 cup unsalted butter, melted
2 Tbsp granulated sugar
8 oz cream cheese, softened
3/4 cup powdered sugar
1 cup prepared eggnog
1 tsp vanilla extract
3/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp salt
1 cup heavy whipping cream, cold
Whipped cream, for topping
Freshly grated nutmeg, for garnish

INSTRUCTIONS

1. Prepare the crust:
First, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Then, firmly press the mixture into the bottom and up the sides of a 9-in pie dish. Chill for 20 minutes to help the crust set.

2. Whip the cream:
Meanwhile, whip the cold heavy cream until stiff peaks form. Transfer to the refrigerator while preparing the filling.

3. Mix the eggnog filling:
Next, beat the softened cream cheese until smooth and fluffy. Gradually add the powdered sugar, vanilla extract, nutmeg, cinnamon, and salt, mixing until fully incorporated. Slowly pour in the eggnog and blend until creamy and uniform.

4. Fold and assemble:
Gently fold the whipped cream into the eggnog mixture until light, airy, and well combined. Then, spoon the filling into the chilled crust and smooth the top evenly.

5. Chill and serve:
Finally, refrigerate the pie for at least 4 hours, or preferably overnight, until fully set. Before serving, top with whipped cream and finish with freshly grated nutmeg.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use very cold cream: Cold heavy cream whips faster and holds structure better, which creates a stable, silky filling that sets beautifully.
• Fold gently for best texture: Slow, gentle folding preserves air in the whipped cream, resulting in a light, mousse-like consistency instead of a dense pie.
• Chill overnight if possible: Although four hours works, overnight chilling enhances flavor and ensures clean, bakery-style slices when serving.