Eggnog Cream Pie
No-Bake Eggnog Cream Pie is the most easy and decadent holiday dessert. If you love eggnog, this pie is a must during the holidays.
Ingredients
For the Pie Crust:
- 1/2 16oz. box gingersnap cookies
- 1/4 cup butter melted
For the Pie Filling:
- 1 3.4oz. box Instant French Vanilla pudding mix (regular vanilla pudding mix works too)
- 2 cups eggnog
- 1/2 teaspoon rum extract
- 2 cups heavy cream whipped (or 8oz. tub of cool whip)
For the Garnish:
- nutmeg for garnish freshly grated
- more whipped cream for serving (or whipped cream from a can)
Instructions
Make the gingersnap cookie crust:
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Crush the gingersnap cookies in a gallon sized plastic storage bag with a rolling pin, or for a more evenly crushed cookie you can add them to your food processor or blender until you have a fine cookie crumb.
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In a large bowl combine the gingersnap cookie crumbs with the melted butter. Mix together until all combined.
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Press this cookie mixture into a 9inch pie plate or pie tin. Move the pie crust to the freezer while you prepare the filling.
Make the eggnog pie filling:
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In a different large bowl, whisk together the instant dry pudding mix, eggnog and rum extract until thick, about 2 minutes.
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Whip the cream and then fold it into the eggnog mixture until it is combined and all light and fluffy.
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Spoon filling into the gingersnap cookie crust and smooth out the top.
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Refrigerate the pie for at LEAST 4 hours to set, or overnight.
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Just before serving, garnish with more whipped cream and grate whole nutmeg all over the top if desired.
Recipe Notes
If you have extra pie filling, you can add it to a second pie (either make another pie crust or use a store bought graham cracker crust).
OR you can make little individual dessert cups with crust on bottom and eggnog cream pie on top.