This no bake chocolate eggnog cream pie has a sweet and crunchy Oreo crust, a creamy eggnog custard layer, and a layer of sweet chocolate whipped cream. It’s the perfect end to your Christmas dinner!
Have you ever wanted to give yourself a lobotomy? OK, I realize that might be an icky (for lack of a better word) question right now since it’s the season of love and kindness and miracles and all.
But seriously, have you? Or am I the only one? I’ll note that the only time I have that particular urge is when All I Want for Christmas is You is stuck in my head.
I don’t know any of the words except the ones in the title so Mariah Carey is just singing that one line over and over and over in my head and it’s enough to drive anyone entirely batty, I’m telling you.
Clearly the stress of the holiday season is getting to me! But hey guess what? Your Christmas dessert doesn’t need to be a source of stress!
How’s that for a transition? 🙂
This no bake chocolate eggnog cream pie is about as stress-free as it gets. Not only is it delicious, but you don’t need to take up valuable space in your oven that could be better used baking some Christmas cookies!
The one thing to watch out for is the filling, which can be tricky if you’re prone to scrambling custards. (I am very prone to this and my secret is cooking the custard a on slightly a lower heat than the recipe recommends. And watching it like a hawk the entire time.)
Wouldn’t you love to be sitting down to a slice of this eggnog cream pie right about now? With an Oreo crumb crust, a silky eggnog custard filling, and chocolate whipped cream on top, every bite is bliss.
So blissful even that you might forget that song that’s running through your head. But no promises.
If you’re not a chocolate fan (hi Mom), substitute golden Oreos and omit the cocoa powder in the whipped cream. No problem! It will be delicious either way.
I hope you have some fun family times coming up, complete with Christmas music that isn’t obnoxious and maybe some spiced cider and cookies. And definitely some chocolate eggnog cream pie!
- 1 1/2 cups chocolate sandwich cookie crumbs (from about 7 ounces of cookies)
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 1/2 cups whole milk
- 1 cup eggnog
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 cups very cold heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract or light rum
- Combine the cookie crumbs and butter in a medium mixing bowl and stir until all the crumbs are moistened. Press the mixture into an even layer in the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least one hour and leave in the fridge while you make the filling.
- Combine the eggs, milk, eggnog, and vanilla in a medium mixing bowl and whisk to combine.
- Place the sugar, cornstarch, and salt in a small saucepan. Set pan over medium heat and whisk in the milk-eggnog mixture. Cook, whisking occasionally, for 4 minutes then whisk constantly until mixture boils and thickens quite a bit; the mixture should be thick enough to coat the back of a spoon. Stir in the butter until butter is fully incorporated.
- Pour the filling into the crust and press a sheet of plastic wrap directly onto the filling. Refrigerate for 2 hours.
- Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment and beat on low until it thickens. Add the powdered sugar and cocoa powder and turn mixer to medium, beating until cream holds stiff peaks. Beat in the vanilla or rum until combined.
- Spread the whipped cream over the top of the chilled pie. (Remove the plastic wrap first.) Slice and serve.
Adapted from How to Bake Everything