Chocolate Eggnog Pie – The custard for this creamy chocolate 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 pre-baked 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 Granma Vera’s specialties. People all over her community loved it and often requested she make some for them to enjoy at their own family celebrations which she graciously would do just for the cost of the ingredients.
This pie keeps things simple as well and the chocolate adds a dimension of flavor that you may not have enjoyed using eggnog before. If you’re a traditionalist, take a look at my eggnog pound cake recipe or holiday eggnog rice pudding and take advantage of this seasonal flavor while it’s available.
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Helpful Kitchen Items:
Chocolate Eggnog Pie
- 1 9-inch frozen or homemade deep dish pie shell, baked
- 3/4 cup granulated sugar
- 4 Tbsp corn starch
- 1/2 tsp salt
- 4 large egg yolks
- 3 cup prepared eggnog
- 10 oz bittersweet chocolate chips
- 4 Tbsp butter divided
- 1 tsp 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 Tbsp 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 Tbsp 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.