If eggnog is your favorite holiday drink, this pie is the dessert version: a cool, silky filling that tastes like a glass of eggnog with a pinch of nutmeg, in a golden crust under a cloud of whipped cream.
There is no baking and no custard to cook. The filling comes together in one bowl with instant pudding and whipped cream, so it is light and holds a clean slice every time.
Why you’ll love it
- No-bake filling: your oven stays free for the ham and the cookies.
- 10 minutes of work: whisk, fold, spread and chill.
- Make-ahead: it is even better made the day before.
Quick facts
Prep: 10 min
Chill: 4 hours
Total: 4 hr 10 min
Servings: 8
Estimated cost per serving: $0.90
Ingredients
- 1 baked 9-inch (23 cm) pie crust or graham cracker crust
- 1 box (3.4 oz / 96 g) instant vanilla pudding mix
- 1 1/2 cups (360 ml) cold eggnog
- 1 1/2 cups (360 ml) cold heavy cream, divided
- 2 tbsp powdered sugar
- 1/2 tsp ground nutmeg, plus extra to dust
- 1/4 tsp ground cinnamon
Step-by-step method
-
Make the filling. Whisk the pudding mix, cold eggnog, nutmeg and cinnamon for 2 minutes, until thick.
-
Lighten it. Whip 1 cup of the cream to soft peaks and gently fold it into the eggnog mixture.
-
Fill the crust. Spread the filling evenly in the crust.
-
Top. Whip the remaining 1/2 cup cream with the powdered sugar and pipe or spoon it over the pie.
-
Chill and serve. Refrigerate at least 4 hours. Dust with nutmeg just before serving.
Tips for the best result
- Use very cold eggnog: the pudding sets faster and firmer.
- Freshly grated nutmeg makes a big difference in flavor.
- For a festive touch, add crushed gingersnaps over the cream.
Storage
Keep covered in the refrigerator up to 3 days. Do not freeze.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Leer esta receta en español: Pie de Eggnog sin Horno (Tarta Cremosa de Ponche de Huevo)
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