Rich, creamy, andphenomenally fluffy, this No-Bake Eggnog Cream Pie is a must at your next holiday gathering!
Although I’m not a huge eggnog drinker, I love, love, LOVE eggnog desserts and treats! Eggnog brings such a unique and creamy flavor to literally anything it touches, whether it be hot chocolate, snickerdoodles, orcupcakes.
So with the holidays JUST around the corner, I decided to incorporate this classic beverage into a sweet and oh-so-unbelievably-dreamy pie…
This Eggnog Cream Pie might not look like much, but I can assure you it is PERFECTION on a plate. Rich, creamy, and ultra fluffy, it’s almost like biting into a cloud…a cloud of eggnog deliciousness, that is! Your guests will feel like they’re in heaven with each and every bite of this blissful pie.
I guarantee it.
To make things even better, this pie is no-bake and an absolute snap to throw together! So for those of you who are currently stressed to the max about hosting a big holiday feast, this dessert is pretty much a Godsend.
The crust is a simple Oreo cookie crust made with crushed golden Oreos and a little melted butter. Once combined, it all gets pressed into the bottom and up the sides of a pie plate. Feel free to use whatever Oreo flavor you like! You could go with the classic chocolate Oreo, Carrot Cake Oreos, Birthday Cake Oreos, or even better, GINGERBREAD Oreos!! Had I known about these cookies earlier, I totally would’ve made the crust with them!
What sets this eggnog pie apart from all the other eggnog pies out there is definitely the filling. It’s not just your typical instant pudding pie filling flavored with eggnog. Nope, it’s much MORE than that! The filling starts off by heating some eggnog over the stove, then pouring it over a generous heap of white chocolate. And when I say generous, I’m talkin’ an entire bag of white chocolate!
Once the eggnog has had a few minutes to melt the chocolate, the whole thing is stirred until satiny smooth! This divine mixture is then added to some cream cheese (I know, it keeps getting better and better!), along with vanilla and spices. Just a dash or two of cinnamon and nutmeg are needed to bring out more of that incredible eggnog flavor.
To lighten things up, whipped cream is folded into the filling before it all goes into the crust and chills in the fridge. Another reason why I really like this pie is that it’s perfect to make ahead of time. Just whip it up the day before your event and it’s ready to slice and serve the next day!
Just make sure to top it with plenty of whipped cream first…
Eggnog Cream Pie
Rich, creamy, andphenomenally fluffy, this No-Bake Eggnog Cream Pie is a must at your next holiday gathering!
Print Recipe Pin Recipe
Prep Time 1 hour hr
Refrigeration Time 4 hours hrs
Total Time 5 hours hrs
Course Dessert
Cuisine American
Servings 8 Servings
Ingredients
Cookie Crust:
- 2 cups crushed Golden Oreos (about 22 Oreos)
- 4 Tablespoons butter melted
Filling:
- 12 ounces white chocolate chips
- ¾ cup eggnog
- ¾ cup heavy cream
- 8 ounces cream cheese
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
Whipped Cream:
- ½ cup heavy cream
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla
Instructions
Make the Cookie Crust:
In a large mixing bowl, use a fork to combine the crushed cookies with the melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate crust while you work on the filling.
Make the Filling:
Place chocolate chips in a medium bowl. Pour eggnog into a saucepan, stirring over medium heat until it justbegins to simmer.Pour over the chocolate, cover with plastic wrap, and allow to sit for 2-3 minutes. Remove wrap, and stir until smooth.
In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer. Replace whisk attachment with paddle attachment.
To the mixing bowl, add the cream cheese, vanilla, salt and spices. Beat on high until smooth and creamy. Add the white chocolate-eggnog mixture, and continue beating until combined. Add half of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in the rest of the whipped cream.
Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, or overnight.
Make the Whipped Cream:
In the chilled bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue beating until stiff peaks form.
Transfer whipped cream to a large piping bag fitted with a star tip, and pipe rosettes around the border of the pie. Sprinkle each rosette with a dash of cinnamon. Slice, serve, and enjoy!
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