Decadent Eggnog Pie Recipe with Silky Custard Filling

This rich, creamy eggnog pie is an ideal holiday dessert. A smooth, no-bake eggnog filling sits in a crisp almond flour crust for an easy, festive treat that will become a new seasonal favorite.

If you need a last-minute Christmas dessert, this recipe fits the bill. The filling combines full-fat eggnog, instant vanilla pudding, and whipped cream for a velvety, spiced custard that requires no baking. An almond flour crust bakes briefly to give the pie a nutty, crunchy base that contrasts nicely with the silky filling. This crowd-pleasing pie is simple to assemble and perfect for holiday parties or family dinners.

[h2 class=”wp-block-heading” id=”ingredients-and-substitutions”]Ingredients and Substitutions[/h2]

Full ingredient amounts are listed in the recipe card below.

Crust

• Almond flour. Baked with a few binding ingredients for a crisp, flavorful crust. For a no-bake option, use a cookie crumb crust instead.
• Granulated sugar. Adds subtle sweetness; replace with brown sugar for a deeper, caramel note.
• Egg. Acts as a binder to hold the almond crust together.
• Molasses. Gives a warm, rich flavor—use sparingly to avoid overpowering the crust.
• Vanilla extract. Use good-quality vanilla for depth; you can swap a small amount for almond extract if you prefer.

Filling

• Instant vanilla pudding mix. Creates a thick, creamy, no-bake base—use instant, not stovetop.
• Full-fat eggnog. Essential for the best texture and flavor; low-fat varieties won’t set properly.
• Nutmeg and cloves. Warm spices that complement the eggnog’s holiday flavor.
• Cream cheese. Adds a hint of tang and stabilizes the filling.
• Heavy cream. Whipped into the filling for lightness and structure.

Variations

• Use a graham cracker crust or a store-bought crust for convenience.
• Try flavored eggnog (e.g., rum- or bourbon-flavored) for a twist—use responsibly when serving to guests who prefer nonalcoholic desserts.
• Substitute thawed Cool Whip for whipped heavy cream as a shortcut.
• Swap the almond crust for a classic pie crust if you prefer a traditional texture.
• Garnish with sugared cranberries or gingerbread cookies for extra holiday flair.

How to Make This Recipe

Step 1. Sift almond flour into a bowl and whisk in sugar, nutmeg, and salt to remove lumps and ensure an even mixture.

Step 2. In a separate bowl, whisk melted butter, egg, molasses, and vanilla, then combine with the almond flour mixture until it holds together and begins to clump.

Step 3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake at 375°F for 15–17 minutes, until golden. Cool completely before filling.

Step 4. Beat the instant pudding mix with cold eggnog and the spices until thickened, about two minutes with a handheld mixer.

Step 5. In another bowl, beat softened cream cheese with powdered sugar and 2 tablespoons of heavy cream until smooth. Fold this into the eggnog-pudding mixture. Add the remaining heavy cream and beat until stiff peaks form.

Step 6. Spoon the filling into the cooled crust, smooth the surface, and refrigerate at least four hours to set. Garnish just before serving.

Recipe FAQs

Make Ahead and Storing Instructions

You can assemble this pie up to two days before serving and keep it refrigerated. It also freezes well for up to one month when wrapped tightly. Store leftover slices in an airtight container in the refrigerator for up to three days.

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📖 Recipe

Creamy Eggnog Pie

Ashley Boyd

This creamy, festive eggnog pie combines a silky no-bake filling with a crunchy almond flour crust for an easy and elegant holiday dessert.

5 from 2 votes

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Prep Time 15 mins

Total Time 4 hrs 15 mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 490 kcal

Equipment

• Measuring cups and spoons
• Mixing bowls
• Handheld electric mixer
• 9-inch pie dish

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
• ½ teaspoon vanilla extract

Filling

• 1 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 oven to 375°F.
• Sift the almond flour into a medium bowl. Whisk in sugar, nutmeg, and salt.
• Whisk melted butter, egg, molasses, and vanilla in a small bowl. Add to the almond flour mixture and stir until the dough clumps together.
• Press the crust into a 9-inch pie plate and bake 15–17 minutes until golden. Cool completely.
• Beat pudding mix with cold eggnog, nutmeg, and cloves until thickened.
• Beat cream cheese with powdered sugar and 2 tablespoons heavy cream until smooth. Add to the eggnog mixture, then beat in remaining heavy cream until stiff peaks form.
• Fill the cooled crust with the filling, smooth the top, and refrigerate at least four hours before serving.

Notes

• Use full-fat eggnog for proper texture; low-fat varieties can prevent the filling from setting.
• The pie can be made up to two days ahead and kept chilled, or frozen for up to one month.
• Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Serving: 1 slice
| Calories: 490 kcal

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