The creamy custard for this Chocolate Eggnog Pie recipe is made using prepared eggnog and melted chocolate. It's an indulgent way to enjoy eggnog for dessert during the holiday season. Top it with a generous dollop of whipped cream just before serving.
Easy Chocolate Eggnog Pie Recipe
The custard for this creamy Chocolate Eggnog Pie recipe is made from eggnog and yes, you can taste the rich flavor in every single bite! The filling is made on the stovetop then poured into a prebaked pie shell to cool. Top it with fresh whipped cream and allow it to chill to set up and that's all she wrote. I look forward to eggnog every Christmas as "boiled custard" was one of my Grandma's specialties. People all over her community loved it, and often requested she make some for them to enjoy at their own family celebrations. She graciously would do it just for the cost of the ingredients and to share the love.
How to Make the Best Chocolate Eggnog Pie Recipe
This pie keeps things simple as well and the chocolate adds a dimension of flavor that you may not have enjoyed using eggnog before. While I begin this pie with a prepared eggnog for ease of preparation, when it comes to drinking eggnog there's nothing like a cup of Homemade Eggnog sprinkled with nutmeg.
- Ingredients you'll need to make homemade Chocolate Eggnog Pie: One deep dish pie shell, prepared eggnog (use your favorite brand purchased at the grocery store), granulated sugar, cornstarch, salt, bittersweet chocolate chips, large egg yolks, butter, vanilla extract and whipped cream for serving.
- Kitchen tools you'll need: One heavy bottomed saucepan, measuring cups and spoons, whisk, small bowl, medium microwave safe bowl and large bowl for chilling the filling.
- How do you make Chocolate Eggnog Pie? Fill a deep dish pie crust with pie weights or beans. Bake per the package directions (Or according to the instructions if using my Flaky Pie Crust Recipe) until golden. Set aside to cool while you make the filling. In a heavy bottomed saucepan heat the eggnog and 2 tablespoons of butter. In a small bowl whisk together sugar, cornstarch, salt and egg yolks. Temper the egg mixture adding a small amount of warm eggnog stirring to combine, then whisk into the saucepan. Cook stirring constantly until the mixture begins to thicken. Meanwhile, in a microwave safe bowl melt together bittersweet chocolate with remaining butter. Whisk into the eggnog custard until fully combined. Chill the filling, then spread into the cooled crust and top with whipped cream.
- I recommend sticking with bittersweet chocolate for the filling of this pie. You'll get a depth of flavor that milk chocolate or even semi sweet chocolate chips will give.
- You can use a whipped topping like Cool Whip for the top or you can make your own sweetened whipped cream.
- How do you make whipped cream? Chill a medium bowl and beaters in the freezer for 15 minutes or so. Remove from the freezer and whip 1 pint of heavy cream with 1 teaspoon vanilla extract. Gradually add /4-⅓ cup granulated sugar, whipping on medium high speed until stiff peaks form. Don't overbeat. Chill until using. Fresh whipped cream is best made and served the same day.
- Store Chocolate Eggnog Pie chilled in the refrigerator for up to 4 days.
More Easy Pies and Eggnog Recipes to Make
- Chocolate Chess Pie is a twist on a Southern favorite.
- The pound cake fans at your holiday table will love this Eggnog Pound Cake recipe.
- Sweet Potato Pie is topped with a delicious toffee crunch streusel.
- A vanilla Eggnog Pie is also a spectacular option for those who like to stick with traditional flavors.
- Festive Holiday Eggnog Rice Pudding is a fun twist on classic rice pudding.
- Pumpkin Cream Pie with Bourbon Whipped Cream.
- You may also like to try this easy Eggnog Dip from Wine and Glue when you need a holiday dessert in no time flat.
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Helpful Kitchen Items:
Chocolate Eggnog Pie
- 1 9 inch frozen or homemade deep dish pie shell, baked
- ¾ cup granulated sugar
- 4 tablespoon corn starch
- ½ teaspoon salt
- 4 large egg yolks
- 3 cup prepared eggnog
- 10 oz bittersweet chocolate chips
- 4 tablespoon butter divided
- 1 teaspoon pure vanilla extract
- 2 cup sweetened fresh whipped cream
- Bake the pie crust per the package directions until golden. Cool.
- In a small mixing bowl, whisk together the sugar, cornstarch, salt and egg yolks until fully combined.
- On the stovetop in a heavy bottomed saucepan heat together the eggnog and 2 tablespoon butter. Cook on medium-high until the butter has melted, whisking constantly. Whisk the sugar-egg mixture into the eggnog.
- Continue to cook whisking constantly over medium until thickened. Simmer for 1 minute then remove from the heat. Add the vanilla. Set aside.
- Melt together the bittersweet chocolate chips and 2 tablespoon butter in the microwave. Heat in 20 second increments stopping to stir each time. Repeat until smooth.
- Whisk the melted chocolate into the custard until fully combined. Pour into a bowl pressing plastic wrap on top.
- Chill for 1 hour or until the custard has cooled completely.
- After chilling, remove the plastic wrap and stir.
- Spread into the pie crust. Chill for 4 hours or until completely set.
- Serve with a dollop of whipped cream.