Dessertsbeyondfrosting
No-Bake Eggnog Cream Pie
This No-Bake Eggnog Cream Pie is made with a graham cracker crust, and homemade eggnog pudding mixed with whipped cream to create a light and airy mousse like dessert. This pie is a great make-ahead of time dessert for the holidays.
👥 8 Servings⏱️ Prep & Cook: 8h 10m⏳ Prep: 8h🔥 Cook: 10 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
- bowl
- microwave
- saucepan
- whisk
- mixing bowl
📝 Preparation Steps
1
For the crust
2
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
3
Grind the graham crackers into fine crumbs using a food processor or blender.
4
In a microwave-safe bowl, microwave the butter for 45 to ⏱️ 60 seconds until the butter is melted.
5
In a separate medium-size bowl, pour the melted butter into the graham cracker crumbs and stir until there are no dry crumbs left.
6
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the pudding.
7
For the pudding
8
Measure out all of the ingredients for the pudding prior to starting.
9
In a medium-size saucepan, add the cold water and sprinkle the gelatin over the top. Allow the gelatin to sit for about ⏱️ 2 minutes until firm.
cold water1 tablespoongelatin1 teaspoon
10
Place the egg yolks in a separate bowl and whisk lightly.
large egg yolks2
11
Once the gelatin is firm, turn the heat to medium-low and allow the gelatin to dissolve back into liquid.
gelatin1 teaspoon
12
Quickly add the eggnog and continuing to whisk over medium-low heat.
13
Add the granulated sugar, flour, salt, nutmeg, and cinnamon and whisk constantly to dissolve the dry ingredients into the eggnog.
flour3 tablespoons
14
Scrape down the vanilla bean pod to extract the flakes in the middle and stir into the eggnog.
vanilla bean1
15
Once the mixture is warm but not hot, pour about ¼ cup of the eggnog into the eggs and whisk vigorously. You will need to work quickly to prevent the eggs from becoming scrambled.
16
Immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
large egg yolks2
17
Remove the pudding from the heat and stir in the whiskey until well combines.
whiskey (optional)1 tablespoon
18
Immediately strain the pudding through a fine sieve into a obwl. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
19
Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.
20
Allow it to cool on the counter for at least ⏱️ 1 hour before refrigerating. Refrigerate the filling for 4 to ⏱️ 6 hours until the filling is completely cold and firm before adding the topping.
21
For the filling
22
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill while you are preparing the next steps.
23
Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about ⏱️ 2-3 minutes).
cold water1 tablespoongelatin1 teaspoon
24
Microwave for ⏱️ 10 seconds until the gelatin turns to liquid.
gelatin1 teaspoon
25
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
heavy whipping cream1 cup¾ cup heavy whipping cream
26
Slowly drizzle in the liquid gelatin.
gelatin1 teaspoon
27
Once the whipped cream starts to thicken, add the powdered sugar and continue beating on high speed until stiff peaks form.
½ cup powdered sugarpowdered sugar2 tablespoons
28
Remove the chilled pudding from the refrigerator and stir the pudding until it’s smooth, which allows the whipped cream to be more easily incorporated.
29
Next, fold the whipped cream into the pudding and mix until smooth. Pour the filling in the pan and refrigerate for another ⏱️ 2-4 hours.
30
For the whipping topping
31
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill.
32
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
heavy whipping cream1 cup¾ cup heavy whipping cream
33
Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
½ cup powdered sugarpowdered sugar2 tablespoons
34
Pipe the whipped cream using a large open star tip or spread the whipped cream over the top of the pie and garnish with cinnamon.This pie must be refrigerated.
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