Creamy eggnog filling, sweet chocolate topping--this is a delicious Christmas dessert!
1 1/2cupschocolate sandwich cookie crumbsfrom about 7 ounces of cookies
1 1/2cupswhole milk
2tablespoonsunsalted butterat room temperature
1 1/2cupsvery cold heavy cream
2teaspoonsvanilla 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.