This Eggnog Cloud Pie is delicious! Light and fluffy eggnog flavored filling surrounded by a graham cracker crumb crust. It’s a holiday dream come true.
And, this pie is really easy to make! It’s a no-bake pie that’s as simple as melting marshmallows and whipping cream.
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I picture sugarplums dancing in my head with this beautiful and festive bite of this eggnog fluff pie.
Other delicious eggnog recipes
I love the flavor of eggnog. When I was growing up my mom always made a big batch of homemade eggnog for Christmas. It was a special treat that still gives me the warm fuzzies when I think about it.
I love to make baked goods and desserts with eggnog. You’ll love my Eggnog Oatmeal Cookies, Eggnog Custard Pie, Eggnog Cheesecake Cookie Cups, and Eggnog Ice Cream and Eggnog Pound Cake.
So, I think it’s a super festive flavor that everyone can enjoy. And, the eggnog varieties that they sell at the store are pretty good now. They’re pasteurized, so no raw egg worries, and there are many plant-based varieties that I love.
I didn’t test this recipe with anything but full fat dairy eggnog, so I recommend using that. The full dairy fat richness will help offset some of the sweetness of the marshmallows. Some eggnogs are much sweeter than others too, so keep an eye out for one that’s lower in sugar. If you do give a plant-based eggnog a try in this recipe, let me know how it goes.
Graham cracker crust
The crust is go good with the crushed graham crackers held together with melted butter. It’s rich and delicious.
I call for 9-ounces of graham crackers in the crust. I measured it out on a (affiliate link) kitchen scale.
But, if you don’t want to measure on a scale, 9-ounces of graham crackers was 16 & ½ full graham cracker sheets, or about 2 sleeves of grahams.
Time saving tip
If you’re short on time, or just don’t feel like making the graham cracker crust yourself, feel free to grab on of those pre-made crusts at the grocery store.
My homemade one is a little thicker and richer that the store-bought one, so I recommend making your own.
But, if time saving is a high priority to you, take a look down the baking aisle of the grocery store.
Is this pie sweet?
Yes, this is a sweet pie. With the melted marshmallows and the eggnog, it is a sweet treat.
I found that the richness of the buttery graham cracker crust offset the sweetness of the pie filling nicely, and the pie had a nice balance of flavors.
Also, I recommend small slices of this pie to help keep some of that sweetness in check. And, since the servings are small, you’ll see more servings of the pie than you’d typically see on a pie recipe card.
How to make this pie
Make the crust with crushed graham crackers and melted butter right in the food processor. Then press the crust into the pan.
Make the filling: melt the marshmallows with the eggnog. It will foam up as it’s cooked.
As the cooked filling sits, it will lose the bubbles. After 30 minutes, add the whipped cream.
Gently fold the whipped cream into the melted marshmallows. Spoon the filling into the prepared crust, and top with nutmeg. Refrigerate 8 hours.
Serve with whipped cream if desired.
Kitchen items you may need
Note: these are affiliate links
Kitchen scale
Eggnog extract
food processor
pie pan
large pot
hand mixer
stand mixer
hand held immersion blender with whisk attachment (this is my favorite tool in the kitchen right now!)
wooden spoon
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Eggnog Cloud Pie Recipe
Eggnog Cloud Pie
Equipment
- hand mixer, food processor
Ingredients
Crust
- 9 ounces graham crackers about 16 & ½ full graham cracker sheets
- ½ cup Unsalted Butter melted
Filling
- 24 large marshmallows
- ½ cup full fat dairy eggnog
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon eggnog extract
- 1 cup heavy whipping cream
- Nutmeg to sprinkle over the top of the pie
Instructions
Make the crust:
- Break graham crackers into smaller pieces, and place in a food processor; pulse until fine crumbs. Add melted butter to crumbs, and process until well blended. Press the graham cracker mixture into the bottom and up the sides of a pie pan. Freeze crust while preparing filling.
Make the filling:
- In a heavy saucepan, combine marshmallows and eggnog over low heat. Cook, stirring constantly until marshmallows are melted and mixture is smooth. Remove from heat.
- Stir in vanilla, salt, and eggnog extract. Cool 30 minutes, stirring several times.
- While you’re waiting for the marshmallow mixture to cool, whip the heavy cream using a hand mixer or a stand mixer, until medium peaks form.
- Fold whipped cream into the marshmallow mixture. Spoon the filling into the chilled crust, smoothing the top so it’s pretty. Sprinkle the top of the pie with nutmeg.
- Refrigerate the pie, covered, 8 hours or overnight. Serve topped with whipped cream if desired.
This looked so luscious I had to make it for last night’s dinner. It was perfect, especially after a special occasion meal! Pretty, too! My family loved it!