Creamy Eggnog Pie
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.
Servings: 8 servings
Calories: 490kcal
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.
Nutrition
Serving: 1slice | Calories: 490kcal | Carbohydrates: 29.9g | Protein: 6.8g | Fat: 24.7g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 329mg | Potassium: 169mg | Fiber: 1g | Sugar: 23.6g | Calcium: 82mg | Iron: 2mg