Chocolate Eggnog Pie: A Creamy Holiday Custard Dessert Recipe

Chocolate Eggnog Pie

Every December my kitchen smells like nutmeg, and this Chocolate Eggnog Pie is usually the reason. It takes the eggnog everyone already loves and turns it into a creamy custard style filling, then folds in melted bittersweet chocolate until the whole bowl looks like dark silk.

The filling comes together on the stovetop with prepared eggnog, gets poured into a baked 9 inch deep dish pie shell, and chills until it sets. Serve it with a generous cap of whipped cream. It is a holiday season dessert that never lasts long on the table.

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My grandmother always kept a pitcher of boiled custard in the refrigerator during the holidays, and the smell of warm eggnog on the stove still takes me straight back to her kitchen. This pie is my shortcut version of that memory, and yes, you can make it without any special equipment.

Easy Chocolate Eggnog Pie Recipe

This holiday pie pairs eggnog custard with chocolate for a nostalgic Christmas dessert. The filling cooks in a heavy bottomed saucepan, gets poured into a prebaked 9 inch deep dish crust, and chills until set. Then it is finished with whipped cream, which is exactly how my family expects to see it.

What makes it feel easy is that you are not baking a custard in the oven. You cook the filling on the stove, cool it, stir it smooth, and let the refrigerator handle the rest.

One pie serves 8 pieces, and the prep work takes about 20 minutes. Chilling is where most of the clock goes, roughly 5 hours from start to finish, so plan to make it in the morning if you want it on the table after dinner.

Here is the full lineup.

Two details matter more than anything else here. First, use a deep dish crust. The filling is generous, and a shallow pan will not hold it. Second, chop the chocolate finely if you are using bars, because it melts faster and more evenly in the microwave.

Eggnog does most of the flavor work here, so pick one you actually enjoy drinking. A good quality eggnog brings the nutmeg, vanilla, and dairy richness in a single pour, and you do not have to hunt down a dozen spices to build that flavor yourself.

One thing worth knowing about custard pies: corn starch needs to come to a simmer to do its job. If you pull the pot off the heat the moment the mixture coats the whisk, the filling may stay loose. Let it bubble gently for that full minute, then take it off the burner and stir in the vanilla.

The chocolate choice sets the personality of the pie. Bittersweet keeps things grown up and a little dark, which is my preference, but semi sweet, German, dark, or milk chocolate all work if you want a sweeter finish. Just know that the depth of flavor shifts with the bar you pick.

If you want the numbers, here is what one slice looks like, based on the source nutrition for 8 servings.

This is a holiday pie, so a rich slice is part of the deal. Cut it a little thinner than you think you need and let people come back for a second piece.

How to Make the Best Chocolate Eggnog Pie Recipe

Set aside an afternoon, because this filling likes a little attention. The good news is that every stage is simple, and once the custard is in the crust, the refrigerator takes over.

1. Bake the crust. Bake the pie crust according to the package directions until golden brown, then let it cool completely.
2. Whisk the sugar mixture with the yolks. In a small mixing bowl, whisk together 3/4 cup granulated sugar, 4 Tbsp corn starch, 1/2 tsp salt, and 4 large egg yolks until fully combined and smooth.
3. Warm the eggnog. In a heavy bottomed saucepan on the stovetop, heat 3 cups prepared eggnog with 2 Tbsp butter over medium high heat, whisking constantly, until the butter melts. Whisk the sugar and egg mixture into the warm eggnog.
4. Thicken the custard. Continue cooking over medium heat, whisking constantly, until the mixture thickens. Let it simmer for 1 minute, then remove it from the heat and stir in 1 tsp vanilla extract. Set it aside.
5. Melt the chocolate. In a medium microwave safe bowl, melt 10 oz bittersweet chocolate with the remaining 2 Tbsp butter in 20 second increments, stopping to stir each time, until the mixture is smooth.
6. Combine. Whisk the melted chocolate into the eggnog custard until fully combined. Pour it into a large bowl and press a piece of plastic wrap directly onto the surface.
7. First chill. Refrigerate for 1 hour, or just until the custard has cooled completely.
8. Fill the crust. Remove the plastic wrap, give the filling a good stir, and spread it into the cooled pie crust.
9. Second chill. Return the pie to the refrigerator and allow it to chill for 4 hours, or until completely set.
10. Serve. Decorate with whipped cream and slice.

Whisking constantly is the one rule I refuse to bend. Corn starch thickens quickly, and if you walk away from the pot, you will find lumps waiting at the bottom. Keep the whisk moving and the custard stays glossy and smooth.

The plastic wrap trick is worth the extra second. Pressing it right onto the surface keeps a skin from forming while the custard cools, so the filling stays silky all the way through.

Kitchen Equipment to Make Chocolate Eggnog Pie

Nothing here is exotic. If you bake even occasionally, you probably own all of it already.

• Medium pot or heavy bottomed saucepan
• Measuring cups and measuring spoons
• Balloon whisk
• Small mixing bowl for the sugar and egg mixture
• 9 inch pie plate or pie dish
• Medium microwave safe bowl for melting the chocolate
• Large bowl for chilling the filling
• Wire rack for cooling the crust
• Sharp knife or pie server for slicing

A balloon whisk earns its keep here, since a flat whisk will not reach into the corners of the saucepan the same way.

Recipe Variations, Tips and Substitutions

This pie is forgiving, which is one reason it shows up at so many holiday tables.

Chocolate. Any quality chocolate works, whether you use bars or chips. Semi sweet, German, dark, and milk chocolate are all fair game, and each one gives a different depth of flavor. The author of the original recipe prefers bittersweet for depth, and I agree. Just avoid bargain chocolate that tastes waxy, because chocolate is the loudest flavor in the filling.

Topping. Two cups of Cool Whip will do the job in a hurry, or you can whip cream at home. For homemade, chill a medium bowl and the beaters in the freezer for about 15 minutes.

Whip 2 cups whipping cream with 1 tsp vanilla extract, gradually adding 1/4 to 1/3 cup granulated sugar, on medium high speed until stiff peaks form. Do not overbeat, or you will end up with butter.

Keep it chilled until serving, and know that fresh whipped cream is best made and served the same day.

Optional flavor add ins. A dash of cinnamon and nutmeg stirred into the chocolate custard makes it taste even more like the holidays. If you want a little warmth, add 1 tsp rum extract or brandy extract, or 1 to 2 Tbsp rum to the filling.

When to serve it. Thanksgiving, Christmas, and New Year’s Eve are all fair game. It also works for a winter birthday or a potluck where you want to walk in with something that looks like you fussed.

Another nice thing about this recipe is that the chocolate sets the mood. A milk chocolate version tastes rounder and sweeter, while bittersweet keeps it closer to a dark truffle.

Tips that save the pie.

• Use a deep dish crust, because the filling needs the room.
• Whisk constantly once the custard hits the heat.
• Chop bar chocolate small so it melts evenly in 20 second bursts.
• Let the crust cool completely before the filling goes in.
• Chill the full 4 hours after filling the crust, since a pie that has not set will slump when you slice it.

A custard that looks thin on the stove will thicken as it cools, so trust the simmer and the chill rather than adding extra corn starch.

If you are feeding a crowd, one pie serves 8 pieces, and thin slices go a long way with something this rich.

Storage and Leftovers

Leftover pie keeps well, which is good news, because it is rich enough that you rarely finish the whole thing in one sitting.

Store it in an airtight container or wrap it in plastic wrap and keep it in the refrigerator for up to 4 days. Whipped cream is best added just before serving, so it stays fresh and holds its shape.

Freezing works too. Wrap the pie well and freeze it for up to 2 months. Thaw it overnight in the refrigerator, then top it with whipped cream just before serving. That makes it an easy dessert to make ahead during a busy holiday week.

Thanks for visiting come back soon!

Thanks for stopping by, and I hope this Chocolate Eggnog Pie becomes part of your holiday rotation.

If you are stocking your kitchen for baking season, these tools do most of the heavy lifting:

• Deep dish pie pan
• Mixer
• Measuring set
• Mixing bowls

Come back soon for more easy desserts.

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Chocolate Eggnog Pie

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Chocolate Eggnog Pie Every December my kitchen smells like nutmeg, and this Chocolate Eggnog Pie is usually the reason. It takes the eggnog everyone already loves and turns it into a creamy custard style filling, then folds in melted bittersweet chocolate until the whole bowl looks like dark silk.

• Total Time: 320 min
• Yield: 8 pieces 1x

Ingredients

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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 chopped bittersweet chocolate or bittersweet chocolate chips
4 Tbsp butter, divided
1 tsp vanilla extract

Whipped Cream (optional garnish)
2 cups sweetened fresh whipped cream or Cool Whip

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Instructions

1-Bake the pie crust per the package: Bake the pie crust per the package directions until golden brown. Cool.
2-In a small mixing bowl, whisk together: In a small mixing bowl, whisk together the sugar, cornstarch, salt and egg yolks until fully combined.
3-On the stovetop in a heavy bottomed: 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.
4-Continue to cook whisking constantly over medium: Continue to cook whisking constantly over medium heat until thickened. Simmer for 1 minute then remove from the heat. Add the vanilla. Set aside.
5-Melt together the bittersweet chocolate and 2: 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.
6-Whisk the melted chocolate into the eggnog: 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.
7-Chill in the fridge for 1 hour: Chill in the fridge for 1 hour or just until the custard has cooled completely.
8-After chilling, remove the plastic wrap and: After chilling, remove the plastic wrap and give the filling a good stir.
9-Spread the chocolate eggnog filling into the: Spread the chocolate eggnog filling into the pie crust. Return to the refrigerator and allow to chill for 4 hours or until completely set.
10-Serve decorated with whipped cream: Serve decorated with whipped cream.
Homemade Whipped Cream (optional)
11-Chill a medium bowl and beaters in: 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.

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• Prep Time: 20 min
• Cook Time: 0 min
• Method: stovetop

Nutrition

• Calories: 575kcal
• Sugar: 40g
• Sodium: 385mg
• Fat: 32g
• Saturated Fat: 22g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 175mg