Spiced Eggnog No-Bake Pie with Gingersnap Crust
A spicy gingersnap crust is filled with a super creamy, flavorful eggnog filling. This delicious no-bake eggnog pie is perfect for the Holidays!
Prep Time15 minutes mins
Chill time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 1 9" pie
Calories: 4155kcal
Eggnog Pie Filling
- 1 ½ cup heavy cream
- 1 teaspoon nutmeg
- 1 tbs powdered sugar
- 5.1 oz instant vanilla pudding mix
- 3 ½ cups eggnog
Gingersnap Crust
- 30 gingersnap cookies
- 6 tbs unsalted butter melted
- 2 tbs light brown sugar
- ¼ teaspoon nutmeg
In a food processor, pulse cookies into a fine crumb. Add melted butter, brown sugar and nutmeg. Pulse until combined. Press into a 9" pie plate and flatten to form a crust on the bottom and up the sides.
In a large bowl, whip heavy cream until stiff peaks form. Beat in powdered sugar and nutmeg. Set aside.
In a separate large bowl, whisk vanilla pudding mix and eggnog together. Whisk in whipped cream until mixture is smooth. Pour on top of gingersnap crust.
Cover the pie with plastic wrap and freeze for 4-5 hours. When ready to serve, remove from the freezer and allow to soften for at least 10 minutes before serving. Don't wait too long or the pie will get too soft to cut into clean slices.
Storage instructions: This pie will stay fresh for up to 4 days stored in the refrigerator in an airtight container.
Freezing instructions: Freeze pie in an airtight, freezer-safe container for up to 3 months.
Calories: 4155kcal | Carbohydrates: 411g | Protein: 64g | Fat: 256g | Saturated Fat: 154g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 73g | Trans Fat: 3g | Cholesterol: 1109mg | Sodium: 2677mg | Potassium: 2623mg | Fiber: 6g | Sugar: 270g | Vitamin A: 9185IU | Vitamin C: 16mg | Calcium: 1605mg | Iron: 16mg