Around the holidays, eggnog is a must at our house. We wait until our local farm stores has it in stock and love grabbing a couple of half gallons to get us in the holiday spirit. My family and I love drinking eggnog and wrapping presents; it’s a tradition. This recipe is so easy to make (almost too easy) and requires absolutely no baking (yes, you read that right)! All you need is 5 ingredients, and you’re ready to go. The best part about this is that you can make it ahead of time and serve later. Have leftovers? Feel free to freeze it for up to 5 days. I am amazed at how this simple pie turns out so creamy and airy. This will definitely be added to our holiday dinner menu because it was a hit this year!
Ingredients
- 1 graham cracker pie crust (9 inch)
- 1 package of instant vanilla jello (3.4 oz package)
- 1 1/2 cups of eggnog (we usually buy the Farm Store brand)
- 1/2 tsp of ground nutmeg
- 1 container of Cool Whip
Instructions
- Grab a large bowl and add the instant pudding to it and in your eggnog. Mix for roughly 3 minutes. You will notice the mixture will begin to thicken. If you have a mixer, this will make it much easier.
- Add in the nutmeg and mix.
- Now gently fold 1 cup Cool Whip into the mixture.
- Pour evenly onto your pie crust.
- Refrigerate for at least 2 hours until you feel it has set and is firm.
- Top with additional Cool Whip if desired and dust with nutmeg before serving.
- Enjoy!
Note: Feel free to make this pie ahead of time and just refrigerate it until ready to serve. If you want to speed up the setting process, feel free to pop it in the freezer for an hour before serving. Also, I use a premade pie crust, but by all means, feel free to make your own if you’d like.
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
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