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Eggnog Cream Pie Recipe

I discovered this easy recipe on the back of an eggnog carton, then modified it slightly to simplify things. I can whip up the pie and still have time to devote to guests.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6-8 servings


  • 1 package (5.1 ounces) cook-and-serve vanilla pudding mix
  • 1/8 to 1/4 teaspoon ground nutmeg
  • 1-1/2 cups eggnog
  • 2 cups heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked
  • Additional whipped cream and ground nutmeg, optional


  • 1. In a saucepan, combine the pudding mix, nutmeg and eggnog. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat. Cool.
  • 2. Fold in whipped cream. Pour into crust. Garnish with whipped cream and nutmeg if desired. Yield: 6-8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts

1 piece: 455 calories, 33g fat (19g saturated fat), 115mg cholesterol, 259mg sodium, 38g carbohydrate (22g sugars, 0 fiber), 4g protein.

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[email protected] User ID: 2552234 86710
Reviewed Apr. 17, 2008

"you could also substitue a regular or chocolate graham cracker crust for a different twist.

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup stick margarine, melted
In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Then follow recipe for filling."

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