Eggnog Pie

Eggnog Pie

Course Dessert, Pie
Cuisine American
Keyword easy-eggnog-pie, eggnog-cream-pie, eggnog-pie
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 6 hours
Total Time 6 hours 25 minutes
Servings 10 slices


  • 1 1/2 cups crushed vanilla sandwich cookie crumbs i.e. Vienna fingers or Golden Oreos
  • 1 Tbsp granulated sugar
  • 4 Tbsp butter melted
  • 2 3/4 cups cold prepared eggnog divided
  • 1 2.6 oz box Dream Whip dry whipped topping mix (contains 2 envelopes, use both)
  • 2 3.4 oz boxes instant vanilla pudding
  • 1 tsp pure vanilla or rum extract
  • 1 1/2 cups frozen whipped topping, thawed
  • ground nutmeg for dusting top


  • Preheat oven to 350°F. In a small bowl, toss together cookie crumbs and sugar with melted butter. Press firmly onto bottom and halfway up sides of 9 or 10 inch deep dish pie pan. Bake for 10 minutes or until lightly golden and set. Cool completely.
  • Using an electric mix, whip together Dream Whip with 1 cup eggnog. Whip on high speed for 6 minutes or until soft peaks form.
  • Add remaining eggnog, pudding mix and vanilla extract. Beat until blended on low then increase speed and beat for 2 minutes on high.
  • Spread eggnog custard into cooled crust. Chill overnight or until firm.
  • Decorate top with whipped topping, as desired and dust with nutmeg before serving. Store leftovers chilled.