This Eggnog Pie (Gluten-free) is creamy like a light custard and every bite is filled with the delicious decadent flavor of eggnog. It’s spiced with nutmeg and is oh-so light and not too sweet; its just perfect!
I look forward to the holidays and having my first glass of eggnog, it signifies the beginning of the Christmas season for me.
If you’re like me and love eggnog, then you’ll surely love this creamy eggnog pie dessert. It’s so simple to make and only requires a few simple ingredients to make.
I made the crust using Bob’s Red Mill Gluten-Free Pie Crust Mix. It did take me longer to make this dessert because I had to make the crust almost from scratch.
However, this dessert is really quick and easy to make if you can find a pre-made gluten-free pie crust or even a regular pie crust. A store bought graham cracker crust works well for this recipe, too.
If you love this eggnog dessert, then we think you’ll love our very popular Eggnog Cupcakes with Eggnog Buttercream Frosting. Same great eggnog taste but in cake form. These are great for holiday parties and family gatherings.
Making Eggnog Pie (gluten-free)
In a saucepan over medium heat, combine dry pudding mix, eggnog, and nutmeg. Cook and continuously stir until mixture comes to a boil.
Continue to cook until mixture fully thickens. Remove from heat and allow mixture to come to room temperature.
Next, in a stand mixer with paddle attachment, or in a large bowl with hand mixer beat heavy whipping cream until fluffy peaks start to form. Don’t over-beat cream.
Gently fold whipped cream into (room temperature) pudding mixture and make sure it’s fully combined. Spoon mixture into baked pie crust.
Last, cover and chill for at least 3 hours or overnight.
Optional: Pipe on whipped cream and lightly dust with extra ground nutmeg to make it look prettier.
Makes about 12 servings depending on thickness of slice.
Can this pie be made in advance?
Yes! You can make this pie a day before you want to serve it. Just keep it covered in plastic wrap and chilled in the fridge up until you want to enjoy it. Also, if you want to decorate top with whipped cream, do so right before serving.
Storing Eggnog Pie
This pie can be stored in the fridge for up to 4 days. Just cover pie with plastic wrap or foil to keep fresh.
Eggnog Pie (Gluten-Free)
Ingredients
- 3 oz. cook & serve vanilla pudding mix
- 1 1/2 c. eggnog
- 1/4 tsp. ground nutmeg
- 2 c. heavy whipping cream
- 9 inch pie crust, baked
Instructions
- In a saucepan over medium heat, combine dry pudding mix, eggnog, and nutmeg. Cook and continuously stir until mixture comes to a boil.
- Continue to cook until mixture fully thickens. Remove from heat and allow mixture to come to room temperature.
- Next, in a stand mixer with paddle attachment, or in a large bowl with hand mixer beat heavy whipping cream until fluffy peaks start to form. Don't over-beat cream.
- Gently fold whipped cream into (room temperature) vanilla pudding mixture and make sure it's fully combined. Spoon mixture into baked pie crust.
- Last, cover and chill for at least 3 hours or overnight.
- Optional: Pipe on whipped cream and lightly dust with extra ground nutmeg to make it look prettier.
- Makes about 12 servings depending on thickness of slice.
Notes
Nutrition
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Merry Christmas & happy holidays to you and yours! And…happy eating!
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