Eggnog Pie is one of those desserts that just feels like the holidays. It’s creamy, spiced, and has that classic eggnog flavor we all crave this time of year.

It’s perfect for Thanksgiving, Christmas, or any winter gathering where you want to impress with a festive treat. What makes it special is that it combines the beloved taste of eggnog with the ease of a no-bake pie.

Eggnog Pie Recipe Overview

This Eggnog Pie is a dreamy, creamy dessert that’s surprisingly easy to make. Think of it as a chilled, spiced custard nestled in a buttery graham cracker crust.

It’s rich, but not overly sweet, with that warm, comforting eggnog flavor shining through. The texture is smooth and velvety, almost like a mousse.

This is a perfect dessert to bring to a holiday party, or just to enjoy at home with family. It’s festive, delicious, and always a crowd-pleaser. Plus, it is a good make-ahead dish.

And, you can serve it with a dollop of whipped cream and a sprinkle of nutmeg for an extra touch of holiday cheer.

Detailed Ingredients for Eggnog Pie

Here’s what you’ll need to make this festive dessert:

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs (about 12 full sheets)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Eggnog Filling:

1 (14-ounce) can sweetened condensed milk
1 cup eggnog (full-fat is best for flavor and texture)
¼ cup cornstarch
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Pinch of salt
4 large egg yolks
2 tablespoons unsalted butter, cut into small pieces
Whipped cream, for serving (optional)
Extra nutmeg, for garnish (optional)

Ingredient Notes & Substitutions:

Eggnog: I recommend using full-fat eggnog for the richest flavor and creamiest texture. You can use a lower-fat version, but the pie might not set up quite as firmly.
Cornstarch: This is our thickening agent. Don’t skip it!
Spices: Feel free to adjust the nutmeg and cinnamon to your liking. A tiny pinch of cloves can also be nice.
Graham Crackers: If you don’t have graham crackers, you could use digestive biscuits or even gingersnaps for a different flavor twist.
Sweetened Condensed Milk: Don’t confuse sweetened condensed milk and evaporated milk, they are not interchangable in this recipe.

Step-by-Step Instructions for this delicious Eggnog Pie

Let’s break down how to make this pie, step by step:

1. Make the Graham Cracker Crust: First, crush your graham crackers into fine crumbs. You can use a food processor or put them in a zip-top bag and crush them with a rolling pin.

2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined and the mixture resembles wet sand.

3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use your fingers or the bottom of a measuring cup to get it nice and even. Pre-bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes. This step helps it to hold up better. Then, let it cool completely.

4. Prepare the Eggnog Filling: In a medium saucepan, whisk together the sweetened condensed milk, eggnog, cornstarch, vanilla extract, nutmeg, cinnamon, and salt. Make sure the cornstarch is fully dissolved to prevent lumps.

5. Whisk in the egg yolks until everything is smooth and well combined.

6. Cook the Filling: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle simmer. It should coat the back of a spoon. This usually takes about 5-8 minutes. Don’t let it boil vigorously.

7. Once the filling has thickened, remove it from the heat. Stir in the butter pieces until they are fully melted and incorporated. This adds richness and shine.

8. Pour and Chill: Pour the warm eggnog filling into the cooled graham cracker crust. Spread it evenly.

9. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.

10. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.

11. Serve: When you’re ready to serve, top the pie with whipped cream (if desired) and a sprinkle of nutmeg.

Variations & Tips for the best Eggnog Pie

Spice it Up: Add a pinch of ground cloves or allspice to the filling for a more complex spice flavor.
Boozy Kick: Add a tablespoon or two of rum, bourbon, or brandy to the filling after it’s cooked (and off the heat) for an adult version.
Chocolate Twist: Drizzle melted chocolate over the chilled pie before serving.
Make-Ahead: This pie is perfect for making ahead of time. You can prepare it up to 2 days in advance and store it in the refrigerator.
Storage: Store leftover pie, covered, in the refrigerator for up to 3 days.
Reheating: This pie is best served chilled, so there’s no need to reheat it.
Serving Suggestions: Serve with a dollop of freshly whipped cream and a dusting of nutmeg or cinnamon. A scoop of vanilla ice cream would also be delicious! A cup of coffee is perfect with this pie.

Key Details

Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 4 hours (minimum)
Total time: 4 hours 35 minutes (minimum)
Servings: 8 servings
Equipment you’ll need: 9-inch pie plate, medium saucepan, whisk, mixing bowls, measuring cups and spoons

Eggnog Pie

This Eggnog Pie is a dreamy, creamy dessert that's surprisingly easy to make. Think of it as a chilled, spiced custard nestled in a buttery graham cracker crust. It's rich, but not overly sweet, with that warm, comforting eggnog flavor shining through. The texture is smooth and velvety, almost like a mousse.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

1 ½ cups graham cracker crumbs about 12 full sheets
¼ cup granulated sugar
6 tablespoons unsalted butter melted
1 14-ounce can sweetened condensed milk
1 cup eggnog full-fat is best for flavor and texture
¼ cup cornstarch
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Pinch of salt
4 large egg yolks
2 tablespoons unsalted butter cut into small pieces
Whipped cream for serving (optional)
Extra nutmeg for garnish (optional)

Instructions

Make the Graham Cracker Crust: First, crush your graham crackers into fine crumbs. You can use a food processor or put them in a zip-top bag and crush them with a rolling pin.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined and the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use your fingers or the bottom of a measuring cup to get it nice and even. Pre-bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes. This step helps it to hold up better. Then, let it cool completely.
Prepare the Eggnog Filling: In a medium saucepan, whisk together the sweetened condensed milk, eggnog, cornstarch, vanilla extract, nutmeg, cinnamon, and salt. Make sure the cornstarch is fully dissolved to prevent lumps.
Whisk in the egg yolks until everything is smooth and well combined.
Cook the Filling: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle simmer. It should coat the back of a spoon. This usually takes about 5-8 minutes. Don't let it boil vigorously.
Once the filling has thickened, remove it from the heat. Stir in the butter pieces until they are fully melted and incorporated. This adds richness and shine.
Pour and Chill: Pour the warm eggnog filling into the cooled graham cracker crust. Spread it evenly.
Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.
Serve: When you're ready to serve, top the pie with whipped cream (if desired) and a sprinkle of nutmeg.