Chocolate Eggnog Pie

Course Dessert, Pie

Cuisine American, Southern

Keyword chocolate-eggnog-pie, chocolate-eggnog-pie-recipe

Prep Time 20

Chilling time 5

Total Time 5 20

Servings pieces

Calories 575kcal

Author Melissa Sperka

Ingredients

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 chopped bittersweet chocolate or bittersweet chocolate chips
4 Tbsp butter divided
1 tsp vanilla extract
2 cups sweetened fresh whipped cream or Cool Whip

Instructions

Bake the pie crust per the package directions until golden brown. 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 heat until thickened. Simmer for 1 minute then remove from the heat. Add the vanilla. Set aside.
Melt together the bittersweet chocolate and 2 Tbsp butter in the microwave in a medium bowl. Heat in 20 second increments stopping to stir each time. Repeat the process until smooth.
Whisk the melted chocolate into the eggnog custard until fully combined. Pour into a large bowl and press a piece of plastic wrap on top.
Chill in the fridge for 1 hour or just until the custard has cooled completely.
After chilling, remove the plastic wrap and give the filling a good stir.
Spread the chocolate eggnog filling into the pie crust. Return to the refrigerator and allow to chill for 4 hours or until completely set.
Serve decorated with whipped cream.
Homemade Whipped Cream:
Chill a medium bowl and beaters in the freezer for 15 minutes.
Remove from the freezer and whip 2 cups whipping cream with 1 teaspoon vanilla extract.
Gradually add 1/4-1/3 cup granulated sugar, whipping on medium-high speed until stiff peaks form. Don't overbeat.
Chill until serving. Fresh whipped cream is best made and served the same day.

Notes

Chocolate - You can use any flavor of chocolate bars or chocolate chips. Semi-sweet chocolate, german chocolate, dark chocolate or milk chocolate. Please note that each kind of chocolate will have a different depth of chocolate flavor.
Chocolate Bars or Chocolate Chips - I have used both chopped chocolate and chocolate chips in this eggnog pie recipe. As long as it's quality chocolate, either one will work fine. I personally lean toward using bittersweet chocolate for a depth of flavor.
Use Cool Whip or Fresh Whipped Cream - You can use a whipped topping like Cool Whip for the top or you can make your own sweetened fresh whipped cream.
When to Serve - This pie is perfect for serving as a Thanksgiving, Christmas or New Year's Eve dessert.
Spices - You could add a dash of cinnamon or nutmeg to the chocolate custard for a hint of spice.
Flavoring - You could add one teaspoon rum extract or brandy extract. You could also spike the pie filling with 1-2 tablespoons rum. (For adults only)

Nutrition