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Eggnog Cream Pies

 Eggnog Cream Pies
"I created this recipe for my bother, who just happens to love eggnog," shares Anna Long of Modesto, California. "He was delighted, to say the least, when he tasted this sweet treat."
16 ServingsPrep: 35 min. + chilling


  • 2 unbaked pastry shells (9 inches)
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
  • 3-3/4 cups cold eggnog
  • 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
  • Additional ground nutmeg


  • Line unpricked pastry shells with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on wire racks.
  • In a small bowl, beat the cream cheese, confectioners' sugar,
  • allspice and nutmeg until smooth. Fold in the 8-oz. carton of
  • whipped topping. Spoon into crusts.
  • In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let
  • stand for 2 minutes or until soft-set. Spread over cream cheese
  • layer. Top with remaining whipped topping; sprinkle with additional
  • nutmeg. Cover and refrigerate for 8 hours or overnight. Yield: 2
  • pies (8 servings each).

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Eggnog Cream Pies (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.