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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. End your Christmas dinner in style! recipe via itsybitsykitchen.com #eggnog #Christmasdessert #creampie

Chocolate Eggnog Cream Pie

Creamy eggnog filling, sweet chocolate topping--this is a delicious Christmas dessert!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 25 minutes
Servings 8
Author Kelsie

Ingredients

Crust:

  • 1 1/2 cups chocolate sandwich cookie crumbs from about 7 ounces of cookies
  • 4 tablespoons unsalted butter melted

Eggnog filling:

  • 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

Cream topping:

  • 1 1/2 cups very cold heavy cream
  • 1/4 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract or light rum

Instructions

Crust:

  1. 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.

Eggnog filling:

  1. Combine the eggs, milk, eggnog, and vanilla in a medium mixing bowl and whisk to combine.
  2. 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.
  3. Pour the filling into the crust and press a sheet of plastic wrap directly onto the filling. Refrigerate for 2 hours.

Cream topping:

  1. 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.
  2. Spread the whipped cream over the top of the chilled pie. (Remove the plastic wrap first.) Slice and serve.