OMG!!! My last pie of The Year of Pies!
I love a good challenge so I really loved making a pie for every Friday. Pie Day Friday!
Anyway, let’s do a fun little recap…
Handmade Pie Crusts are the real deal! And I think that Ina Garten’s recipe is awesome! I used it for the Cranberry Apple Pie and Fruitcake Pie. I swear it’s the vegetable shortening in the dough. #win
No Bake Cookie Crusts are awesome for pudding pies.
I gave away a lot of pie. A LOT.
As much as I made a lot of pies I feel like I’ve only scratched the surface on making pies. I want to to get better at making lattice topped pies,
Price’s favorite pie was the Caramel Pie.
I loved all the pies for different reasons. My favorite chocolate pie: Thin Mint Cookie Pie. My favorite chess pie: Lemon Chess Pie. My favorite fruit pie: Streusel Topped Peach Pie. My favorite pie inspired recipe Overnight Apple Pie Breakfast Pudding. My favorite savory pie: Supreme Pizza Pot Pie.
And twist my arm favorite is the Reese’s Cup Marshmallow Peanut Butter Cookie Pie. OMG so good!!!
This No-Bake Eggnog Pudding Pie was another great pie. It actually feels good to end the year with this pie. It is a pie that is guaranteed to make holiday lovers happy. It’s so holiday.
Sure, I could have done something complicated to show off all the sweet skillz I learned but I’m already in confident in what I learned this past year. Plus, it’s the busy holiday season so let’s stick with something easy!
A quick graham cracker crumb crust and a just as easy eggnog flavored pudding based filling. Perfectly!
As eggnog is very rich, this pie is very rich. Normally I would cut a pie into 8 slices but I would actually cut this into 12 slices. I know, smaller slices. Ghastly! But trust me on this on. It’s delightfully rich so just pace yourself.
I really hope that you enjoyed The Year of Pie as much as I did! It was a blast to try something to challenge myself.
No-Bake Eggnog Pudding Pie
Makes a 9″ deep dish pie, 12 slices
For the Crust
- 1 1/2 Cups Graham Cracker Crumbs
- 1/4 cup sugar
- 6 Tablespoons butter, melted
For the Filling & Topping
- 8oz of cream cheese, at room temperature
- 2- 1oz boxes of instant vanilla pudding
- 3 Cups light eggnog
- 1- 8oz container of Cool Whip, softened at room temperature
- 1 Tablespoon graham cracker crumbs
- pinch of cinnamon
- To make the crust, combine all of the ingredients in a bowl. Pour the crumbs into the deep dish pie plate. Chill for 30 minutes.
- To make the filling, beat the cream cheese until smooth and fluffy. Add the instant pudding. Slowly beat the mixture while gradually pouring in the eggnog. Scrape down the sides as needed.
- Gently fold in the Cool Whip until the filling mixture is well blended.
- Pour the filling mixture into the chilled crust. Sprinkle some graham cracker crumbs and cinnamon in the center of the pie.
- Return to the refrigerator for at least an hour prior to serving. Keep chilled for up to 3 days.
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