No-Bake Eggnog Cream Pie

Name: No-Bake Eggnog Cream Pie
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 10 to 12 servings
Ingredients: 9 ounces graham crackers (about 17 crackers); 3/4 cup granulated sugar; 1 stick (8 tablespoons) unsalted butter, melted; 1 cup cookie butter; 6 ounces cream cheese, at room temperature; 1 cup store-bought eggnog; 1 1/2 cups heavy cream; Freshly grated nutmeg, for serving

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Level: Easy

Total: 4 hr 25 min (includes chilling time)
Active: 25 min

Yield: 10 to 12 servings

If you are a fan of the popular holiday drink, then this dessert is for you. A no-bake graham cracker crust is topped with a rich and festive filling made with eggnog, cookie butter and whipped cream. Garnish the pie with more whipped cream and a sprinkle of nutmeg for a decadent, make-ahead holiday dessert that is sure to surprise your guests.

Level: Easy

Total: 4 hr 25 min (includes chilling time)
Active: 25 min

Yield: 10 to 12 servings

Ingredients

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9 ounces graham crackers (about 17 crackers)

3/4 cup granulated sugar

1 stick (8 tablespoons) unsalted butter, melted

1 cup cookie butter

6 ounces cream cheese, at room temperature

1 cup store-bought eggnog

1 1/2 cups heavy cream

Freshly grated nutmeg, for serving

Directions

Watch how to make this recipe.

Add the graham crackers and 1/4 cup of the sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the melted butter and pulse until the crumbs are completely coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. It may feel like you have too many crumbs but keep pressing until you have about a 3/4-inch-thick border all the way around. Refrigerate until ready to use.
Add the cookie butter and cream cheese to a medium bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Beat in the eggnog.
Add 1/2 cup heavy cream to a small bowl and beat with an electric mixer on medium speed until stiff peaks form, 2 to 4 minutes. Gently fold the whipped cream into the eggnog mixture until just combined. Pour the filling into the pie crust and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
When the pie is ready to serve, add the remaining 1 cup heavy cream and the remaining 1/2 cup sugar to a small bowl. Whip on medium speed with an electric mixer until stiff peaks form, about 1 minute. Dollop the whipped cream on top of the pie and garnish with a sprinkle of nutmeg.