Egg nog pie

Egg nog pie with gingerbread crust with a ring of whipped cream around the outside and one dollop of whip in the middle.

Two of the best things about the holidays are egg nog and pie. Putting those things together makes them exponentially more wonderful and festive—and turning them into egg nog pie is the whipped cream on top. Did we mention it's no-bake? And there’s whipped cream on top? Oh, and a gingerbread cookie crust. So the “best things about the holidays” count is currently up to five. Make that six.

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1 ¾ cup gingerbread or gingersnap cookie crumbs
6 Tbsp melted salted butter
1 Tbsp sugar
1 – 3.4 oz. box vanilla instant pudding mix
1 ½ cups egg nog
1 cup heavy cream
2 Tbsp powdered sugar
Dash of nutmeg


  1. Chill a mixing bowl to be used for whipping the cream.
  2. Mix gingerbread cookie crumbs with 6 Tbsp melted butter and sugar. Press firmly into a 9 inch pie pan.
  3. In another bowl, combine egg nog and pudding mix. Beat with mixer until thick.
  4. Pour into prepared pie pan.
  5. Clean mixing beaters thoroughly, then add the heavy cream to the chilled bowl and beat with 2 Tbsp powdered sugar and dash of nutmeg until whipped peaks form.
  6. Spoon the whipped cream on top of the egg nog and pudding mixture, smoothing to cover the top of the pie.
  7. Chill for at least 4 hours or until firm before serving.
Need a drink to go with your slice of pie? Try these festive holiday drinks!