Last Updated on November 29, 2021 by Kimberly Stroh

I love making pies for dessert and a no-bake pie has got to be one of the easiest options. The creamy texture of this No-bake Honey Whiskey Pie is unbelievable. It has so many different flavors – from the boozy whiskey to a touch of coffee in the whipped topping. Plus, the crust is homemade and tastes so much better than store-bought (but still easy to make). It’s a great dessert for any special occasion- especially for whiskey fans.

My Husband is a huge whiskey connoisseur and he is the muse behind this pie. We collect different types of Whiskey from our travels and I love using some in my baking. It adds a great depth of flavor to match our southern heritage. You can’t go wrong with adding a bit of whiskey to anything.

The best part about baking with whiskey is that you don’t need to use your favorite top-shelf bottle. You can use a less expensive brand and still have a great tasting pie. For this recipe, I like a honey whiskey. My favorite honey whiskey is Tennessee Honey Jack Daniels and you can find it nationwide.

Pies are my favorite dessert to make. Looking for other pie ideas? I’ve got you covered with these fabulous pie recipes:

• S’mores Pie
• 4-Ingredient Frozen Lemon Pie
• No-Bake Peanut Butter Pudding Pie
• Easy Key Lime Pie

No-Bake Honey Whiskey Pie Recipe

For this recipe you’ll want to use a 9-inch pie dish. It’s a great kitchen staple that everyone needs, I use mine all of the time – but especially for holidays. I prefer a glass 9-inch pie dish for easy and even baking.

If you want to be fancy, you can us a Piping Bag and Tips for the whipped topping. It always looks fantastic. However, you can certainly use a spatula to evenly spread it.

What To Serve With Honey Whiskey Pie

I love to add a scoop of vanilla ice cream with this pie. The cold temperature of the ice cream balances the pie and tastes great. Since it already has a whipped topping, I would pass on anything else whipped. The pie also goes great with an ice cold glass of milk or a hot cup of coffee for dessert.

How To Make This Pie Ahead Of Time

If you’re serving this Honey Whiskey Pie for a special occasion, you can certainly make the majority of it ahead of time. The day before the gathering, you’ll make the crust and the filling. You can refrigerate the filling overnight and then just complete the topping right before serving. Making the topping only takes a few minutes to throw together. I like the taste of the filling being completely chilled too.

How To Store Leftover Honey Whiskey Pie

Cover any leftovers with plastic wrap and store it in the refrigerator. The pie is good for 3-4 days and you don’t have to let it thaw to room temperature either – just serve it directly from the fridge. I do not recommend freezing this pie.

What You’ll Need From The Grocery Store:

• Oreo Cookies
• Graham Crackers (or Graham Cracker crumbs)
• Unsalted Butter
• (3.4 oz) Jello Instant Vanilla Pudding
• Heavy Whipping Cream
• Honey Whiskey
• Dark Brown Sugar
• Whipping Cream (like Cool Whip brand)
• Powdered Sugar
• Instant Coffee
• Chocolate Shavings (Optional For Garnish)

Step-By-Step Directions To Make This Honey Whiskey Pie Recipe

For the crust: Add the crushed Oreos and crushed graham crackers together in a large bowl. Pour in the melted butter.
Whisk to mix well. Scoop the crumbs into a prepared 9 inch pie dish.

Using the bottom of a glass press the crumbs into the pie dish.
Start at the bottom of the pie dish and work up to form the sides of the pie. Put the crust into the refrigerator to chill.

For the Filling: Whip the vanilla cream in a mixing bowl until stiff peaks form. Set aside. 

Add the whiskey and brown sugar together. Stir until the brown sugar has dissolved. Continue to stir until it is well blended together.

Add the whiskey and brown sugar mixture with the remaining 1⁄2 cup of vanilla cream.

Blend the whiskey, brown sugar, and vanilla cream together. Add the banana pudding mix in a mixing bowl.

Add the whiskey infused cream to the pudding mix. Whisk for 2 minutes to combine. Fold in the vanilla whip cream. Use a rubber spatula to blend the ingredients together.

Scoop the mixture into the prepared crust. Use an offset spatula to smooth the top of the pie. Put the pie in the refrigerator overnight to firm.

For The Topping: Add the whipping cream, instant coffee grounds and powdered sugar to a large mixing bowl together until stiff peaks form. With a pastry bag fitted with a large tip, filled with the whipped cream, cover the top of the pie with dollops. Sprinkle chocolate shavings on top and serve immediately.

Continue to Content

Yield: 8 Servings

No-Bake Honey Whiskey Pie Recipe

Print

With a cookie crust, chilled filling, and finished with a whipped topping, everyone loves this No-Bake Honey Whiskey Pie. Make it ahead of time too!

Prep Time 30 minutes

Additional Time 12 hours

Total Time 12 hours 30 minutes

Ingredients

Crust:

• 1 C Oreo’s (finely crushed)
• 1 C graham crackers (finely crushed)
• 5 Tbsp unsalted butter (melted)

Filling:

• 1 package (3.4 oz) Jello Instant vanilla pudding 1 1⁄2 C heavy whipping cream
• 1⁄2 C Honey Whiskey
• 4 Tbsp dark brown sugar

Topping:

• 1 container whipping cream
• 1⁄4 C powdered sugar
• 2 Tbsp instant coffee

Garnish:

• Chocolate shavings

Instructions

1. For the crust: Add the crushed Oreos and crushed graham crackers together in a large bowl. Pour in the melted butter.
   Whisk to mix well. Scoop the crumbs into a prepared 9 inch pie dish.
2. Using the bottom of a glass press the crumbs into the pie dish.
   Start at the bottom of the pie dish and work up to form the sides of the pie. Put the crust into the refrigerator to chill.
3. For the Filling: Whip the vanilla cream in a mixing bowl until stiff peaks form. Set aside. Add the whiskey and brown sugar together. Stir until the brown sugar has dissolved. Continue to stir until it is well blended together.
4. Add the whiskey and brown sugar mixture with the remaining 1⁄2 cup of vanilla cream. Blend the whiskey, brown sugar, and vanilla cream together. Add the banana pudding mix in a mixing bowl.
5. Add the whiskey infused cream to the pudding mix. Whisk for 2 minutes to combine. Fold in the vanilla whip cream. Use a rubber spatula to blend the ingredients together.
6. Scoop the mixture into the prepared crust. Use an offset spatula to smooth the top of the pie. Put the pie in the refrigerator overnight to firm.
7. For The Topping: Add the whipping cream, instant coffee grounds and powdered sugar to a large mixing bowl together until stiff peaks form. With a pastry bag fitted with a large tip, filled with the whipped cream, cover the top of the pie with dollops. Sprinkle chocolate shavings on top and serve immediately. 

Notes

To make this pie ahead of tiem, after putting the filling into the pie crust, refrigerate it overnight. Just add the whipped topping just prior to serving.

If you want to make it easy, omit the piping bag and just spread the whipped topping.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 507Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 74mgSodium: 194mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 4g

**Nutrition is calculated by a third party. Actual values may vary.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram