This creamy, festive eggnog pie is the perfect Christmas dessert! With a smooth, no-bake filling and a crunchy almond flour crust, this easy-to-make pie will be your new holiday go-to.
You've landed on the perfect recipe if you're searching for a last-minute Christmas treat. Eggnog, heavy cream, and instant vanilla pudding are the base for this no-bake pie filling and the almond flour crust adds irresistible crunchy texture. The whole family will love this festive, spiced pie.
For more Christmas desserts, try our cranberry coffee cake and peppermint bark brownie cookies!
Table of Contents
Ingredients and Substitutions
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
Crust
- Almond flour. Almond flour is baked with a few other ingredients to create a delicious, crunchy crust. For a no-bake crust, try substituting the Biscoff cookie crust from our cookie butter pie recipe!
- Granulated sugar. To add a subtle sweetness to the crust. Substitute brown sugar for a more caramel-like sweetness.
- Egg. An almond flour crust requires an egg as a binder to hold it together.
- Molasses. For a rich, caramel-like flavor. If you love molasses, try our spiced molasses cookies next!
- Vanilla extract. For added flavor and depth, use pure, good-quality vanilla extract. Try substituting ¼ teaspoon for almond extract for a different flavor.
Filling
- Instant vanilla pudding. For a thick but smooth and creamy no-bake filling.
- Eggnog. For an irresistible spiced flavor. Do not use low-fat eggnog so the filling sets properly.
- Nutmeg and cloves. These additional spices really drive the warm holiday flavors home!
- Cream cheese. For a subtle tangy flavor to complement the sweetness.
- Heavy cream. For a light and creamy pie filling.
Variations
- Try making this pie with a store-bought or homemade graham cracker crust.
- Feel free to use flavored eggnog to shake things up!
- Substitute thawed cool whip for the heavy cream as a shortcut.
- For a traditional pie crust, try this recipe with our homemade pie crust from our sweet potato pie recipe.
- Add sugared cranberries as a garnish for even more holiday flair!
How to Make This Recipe
Step 1. Sift the almond flour into a medium mixing bowl and whisk together with the sugar, nutmeg, and salt.
Step 2. Whisk the melted butter, egg, molasses, and vanilla extract in a separate small bowl then mix with the almond flour mixture until moistened and it starts clumping together.
Step 3. Press the crest into the bottom and sides of a 9 inch pie plate and bake the crust at 375°F for 15 to 17 minutes until golden brown.
Step 4. Beat the instant vanilla pudding with the eggnog with an electric handheld mixer until thickened.
Step 5. In a separate mixing bowl beat the cream cheese with the powdered sugar and 2 tablespoons of heavy cream until smooth. Add the rest of the heavy creamand beat until stiff peaks form.
Step 6. Smooth the filling out in the completely cool crust and refrigerate for at least four hours until set.
Recipe FAQs
Feel free to use your favorite brand of full-fat eggnog. Low-fat eggnog is not a good option for this recipe.
Yes. Wrap this pie tightly in plastic wrap and freeze it for up a month.
Gingerbread cookies, sugared cranberries, and fresh whipped cream are great garnishes for this pie.
Be sure to use instant vanilla pudding and not stove top. Try cheesecake or white chocolate flavored pudding for a different flavor!
Make Ahead and Storing Instructions
This pie can be made up to two days in advance and stored in the refrigerator until ready to serve. You can also freeze eggnog pie up to a month in advance.
Leftover eggnog pie can be stored in the fridge in an airtight container for up to 3 days.
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📖 Recipe
Creamy Eggnog Pie
Ingredients
Crust
- 2 ½ cups almond flour
- ¼ cup granulated sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup melted unsalted butter
- 1 large egg
- 1 tablespoon molasses - such as Grandma's
- ½ teaspoon vanilla extract
Filling
- 3.4-ounce box instant vanilla pudding mix
- 1 cup cold eggnog
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 ounces cream cheese - softened
- 1 ½ cups cold heavy cream - divided use
- Gingerbread cookies - for garnish, optional
Instructions
- Preheat your oven to 375°F.
- Sift the almond flour into a medium mixing bowl to remove any clumps. Whisk the sugar, nutmeg, and salt into the almond flour.
- In a separate small mixing bowl, whisk together the melted butter, egg, molasses, and vanilla then add it to the flour mixture. Mix the dough with a wooden spoon until all of the flour is moistened and it starts to clump together.
- Gently press the crust into the bottom inside of a 9-inch pie plate until uniform. Bake the crust in the preheated oven for 15 to 17 minutes until golden brown. Transfer the crust to the freezer to cool completely.
- Meanwhile, In a medium mixing bowl, beat the instant pudding mix with the eggnog, nutmeg, and cloves with an electric handheld mixer for about 2 minutes until thickened.
- In a separate mixing bowl, beat the cream cheese with the powdered sugar and 2 tablespoons of heavy cream until smooth then add to the bowl with the eggnog mixture. Pour in the remaining heavy cream and beat the filling until stiff peaks form.
- Spoon the pie filling into the completely cooled crust and smooth it out into an even layer. Refrigerate the pie for at least four hours before garnishing and serving.
Notes
- Do not use low-fat eggnog so the filling sets properly.
- Try making this pie with a store-bought or homemade graham cracker crust.This pie can be made up to two days in advance and stored in the refrigerator until ready to serve.
- You can also freeze eggnog pie up to a month in advance.
- Leftover eggnog pie can be stored in the fridge in an airtight container for up to 3 days.
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pHqghUme
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So festive and delicious!