Creamy Eggnog in Every Bite
Who said eggnog is just for sipping? These mini eggnog pies are about to become your new favorite holiday dessert. A no-bake treat that’s light, creamy, and bursting with festive flavor, they’re the perfect way to elevate your eggnog game. Whether you’re an eggnog enthusiast or someone who avoids it altogether, this eggnog pie recipe will win you over, one bite at a time.
Why You’ll Love These Mini Eggnog Pies
Picture this: a buttery graham cracker crust that’s perfectly fudgy and pairs beautifully with a luscious, airy eggnog filling. It’s like a holiday miracle in pie form! And the best part? These no bake eggnog pies come together with minimal effort and don’t require you to turn on the oven—ideal for busy holiday schedules.
Not only are these mini pies ridiculously easy to make, but they’re also portioned out for a guilt-free indulgence. Each one is low in fat and packed with all the flavors you love about the holidays. And if you’ve got some leftover eggnog hanging around after the season, this is the perfect recipe to give it new life.
Serve them at your next gathering, share with loved ones, or keep them all to yourself—no judgment here. These mini eggnog pies are the ultimate no-bake dessert that will leave everyone asking for the recipe.
Macros Per Serving
165 Cal | 28g Carbs | 5g Fat | 6g Protein
Recipe Card
Mini Eggnog Pies
Ingredients
Crust:
- 56 g Honey Graham Crackers (Baker’s Harvest)
- 14 g Unflavored Protein Powder (Quest Baking)
- 14 g Unsalted Butter (Vital Farms)
- 13 g Peanut Butter Powder (PB2)
- 14 g Unsweetened Applesauce (Trader Joe’s)
Filling:
- 240 ml Light Egg Nog (H-E-B)
- 60 g Sugar Free Vanilla Pudding Mix (Simply Delish)
- 72 g Reduced Fat Whipped Topping (Cool Whip)
Instructions
Crust:
- In a blender, crush together your graham crackers and protein powder.56 g (0.66 cups) Honey Graham Crackers, 14 g (3 tbsp) Unflavored Protein Powder
- Add to a bowl with melted butter, the powdered peanut butter mixed with water to form a paste, and applesauce. Mix until a dough forms.14 g (1 tbsp) Unsalted Butter, 13 g (1 tbsp) Peanut Butter Powder, 14 g (1 tbsp) Unsweetened Applesauce
- Add 6 muffin liners to your tray and measure out the dough into 6 portions (mine were roughly 20g each). Press each down with a 1/4 measuring cup and evenly spread.
Filling:
- For the filling, add in your eggnog and pudding mix. Whisk until smooth.240 ml (1 cups) Light Egg Nog, 60 g (0.25 cups) Sugar Free Vanilla Pudding Mix
- Then add in the cool whip and carefully fold it all in. Measure out into 6 sections for each muffin. I used a 1/4 cup to measure and each had about 59g of filling each.72 g (2.5 oz) Reduced Fat Whipped Topping
- Keep in the refrigerator for at least 4 hours to set.
- Remove and enjoy when ready!
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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