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You know that one holiday recipe that makes everyone stop mid-bite and go, “Wait… what is this magic?” That’s this pie. I still remember when my sister casually floated the idea of turning eggnog into a pie. I gave her that look (you know the one—like, girl, are you serious?) but I went along with it anyway because, hey, I love a good kitchen experiment. One bite in, and I was sold. It’s rich, creamy, and somehow tastes like every cozy Christmas memory wrapped up in one slice. Bonus? It’s no-bake. Yep, this dreamy dessert comes together with zero oven time—because who wants to compete with the turkey for oven space?
Why You’ll Love This Eggnog Pie
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No oven, no stress (perfect for crowded holiday kitchens)
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Just 20 minutes of hands-on time (then it chills while you do your thing)
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Make it the night before—hello, holiday sanity
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Lightened up a smidge with Greek yogurt (still rich, just not too rich)
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That gingerbread crust? Crunchy, spiced, and chef’s kiss
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Impresses a crowd, but secretly super simple
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Easily adaptable for gluten-free, dairy-free, or booze-it-up options
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Honestly? It might just outshine the pumpkin pie (don’t tell Grandma)
Ingredients & Little Tips
For the crust:
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1½ cups gingersnap crumbs
(Want something milder? Graham crackers work just fine. But if you love spice, Trader Joe’s gingersnaps are fire.) -
½ cup unsalted butter, melted
(I love using Land O’Lakes—it’s got that rich, old-school flavor.)
For the filling:
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3 large eggs, room temp
(Don’t skip the room temp part—it helps everything blend smooth as silk.) -
1 cup eggnog
(Store-bought is fine, homemade is extra—both are delish.) -
1 cup heavy whipping cream
(Or coconut cream if you’re going dairy-free—equally dreamy.) -
½ cup Greek yogurt (whole milk preferred)
(You can use non-fat, but it’ll be a little less luscious.) -
¼ cup granulated sugar
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1 tsp vanilla extract
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1 tsp freshly grated nutmeg
(Yes, grate it fresh—it really does make a difference.) -
½ tsp ground cinnamon
(Feeling bold? Add a pinch of cloves or allspice too.)
Step-by-Step Directions
1. Make the crust
In a medium bowl, mix your gingersnap crumbs and melted butter until every crumb is happily coated. Press that mix into a 9-inch pie pan—get it up the sides, too! I use the bottom of a measuring cup to press it down flat and firm. Pop it in the fridge for 10 minutes to set.
2. Whisk the custard base
In another bowl, beat the eggs and sugar together until it turns pale and fluffy—takes about 2 minutes with a hand mixer. (Trust me, don’t rush this step—it helps the filling set just right.)
3. Add in the flavor
Now stir in the eggnog, Greek yogurt, vanilla, nutmeg, and cinnamon. It should be smooth and you’ll see little spice speckles—so festive!
4. Whip the cream
In a cold bowl (I chill mine in the freezer for 5 minutes), whip the heavy cream until soft peaks form. Then gently fold it into the eggnog mix. Go easy here—we want it light and airy, not overmixed.
5. Fill and chill
Pour the filling into your crust and smooth the top. Give the pan a little tap on the counter to pop any sneaky air bubbles. Cover loosely with plastic wrap and let it chill for at least 4 hours—or overnight if you’ve got the time. The center should have a slight jiggle when it’s ready.
6. Garnish and slice
Right before serving, sprinkle with more nutmeg or some crushed gingersnaps if you’re feelin’ fancy. Run a knife under hot water before slicing—it makes all the difference for those clean edges.
Variations to Try
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Pumpkin-Spice Swirl: Swirl in a little pumpkin puree for a marbled pie moment.
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Bourbon Twist: Add 2 tbsp of bourbon for a grown-up version that warms you up fast.
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Peppermint Pop: Stir in peppermint extract and top with crushed candy canes (so fun for kids).
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Gluten-Free Option: Use GF graham crackers or almond flour for the crust.
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Vegan Style: Coconut cream + aquafaba + dairy-free cookies = magic.
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Caramel Drizzle: Warm some caramel and swirl it over the top before chilling. Trust me, it’s next-level.
Storing Your Pie
Pop any leftovers (if you have ’em!) into the fridge, covered. It keeps well for about 5 days. No need to reheat—just serve it nice and chilled. You can even freeze the whole pie: just wrap it tightly in foil and freeze for up to a month. Thaw overnight in the fridge, and boom—holiday dessert, ready when you are.
Final Thoughts (and a virtual slice for you!)
This Eggnog Pie is pure holiday magic—no baking, no fuss, just creamy, spiced goodness in every bite. Whether you’re hosting a big family dinner or just treating yourself on a cozy night in, this pie brings all the cheer without any of the stress. I’d love to hear if you make it—drop your version in the comments, or let me know how you’d put your own twist on it!
Happy holidays, sweet friend—and happy pie-making! 🎄🥧
Eggnog Pie
Ingredients
- 1½ cups gingersnap crumbs
- ½ cup unsalted butter, melted I swear by Land O Lakes for a richer taste.
- 3 large eggs at room temperature Room temp eggs blend more smoothly into custard.
- 1 cup eggnog Use store-bought or homemade eggnog for max flavor.
- 1 cup heavy whipping cream Or coconut cream for a dairy-free twist.
- ½ cup Greek yogurt whole-milk recommended
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp freshly grated nutmeg
- ½ tsp ground cinnamon Shake in a pinch of cloves or allspice for extra warmth.
Instructions
- Stir together gingersnap crumbs and melted butter. Press into a 9-inch pie pan and chill for 10 minutes.
- Beat eggs and sugar until pale. Fold in eggnog, Greek yogurt, vanilla, nutmeg, and cinnamon until smooth.
- Whip heavy cream until soft peaks form. Gently fold into the eggnog mixture.
- Pour filling into the gingerbread crust, tapping gently to release air bubbles. Refrigerate for at least 4 hours.
- Dust with extra nutmeg or crushed gingersnaps before slicing and serving.
