A simple, creamy, no-bake pie featuring the classic flavor of eggnog in a graham cracker crust. This dessert is perfect for holiday gatherings and requires no oven time.
Combine graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for at least 15 minutes.
In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and nutmeg until fully combined.
Pour in the chilled eggnog and beat on medium speed until the mixture is smooth and slightly thickened, about 2 minutes.
Gently fold in the thawed whipped topping until no streaks remain. Do not overmix.
Spoon the eggnog filling evenly into the chilled graham cracker crust.
Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
Before serving, sprinkle the top with additional ground nutmeg or cinnamon for garnish.
Notes
Use store-bought graham cracker crust if you want to save preparation time.
For a richer flavor, substitute 1/2 cup of the whipped topping with an equal amount of heavy cream whipped to stiff peaks.
If you prefer a firmer set, you can add one packet of unflavored gelatin dissolved in 1/4 cup of warm eggnog to the filling mixture before folding in the whipped topping.