Candy canes, fruitcake, eggnog... there are no shortage of seasonal treats this time of year. However, I have always had an infatuation with eggnog, and its creamy essence reigns supreme atop my list of must-buys during the holiday season. Yeah, sorry fruitcake, nothing personal but no one likes you.
Was that too harsh?
This year I wanted to take my obsession with eggnog up a level and develop a Christmas-worthy dessert featuring its glorious flavor. Rich and velvety Chocolate Eggnog Pie is just the answer!
I swung by the grocery store to grab my ingredients, including Kemps Golden Eggnog, and I had plenty to make a few batches of this pie while reserving some of its golden nectar for my enjoyment as well!
Of course, I also couldn't help but pick up some Kemps Snowmen Ice Cream Treats too, for later.
This Chocolate Eggnog Pie was such as hit, my son was even raving about it the following morning. I think he was hinting that I should let him eat more for breakfast. Fat chance buddy.
The pie filling is comprised of chocolate pudding that is infused with eggnog rather than milk. It is a perfect substitution and the eggnog flavor really shines through. If you are an eggnog lover, this recipe is a no brainer.
I am going to help you get your favorite Kemps products for free this holiday season too. All you need to do is comment below with your favorite holiday recipe idea and one reader will win $25 worth of Kemps products! Be sure to check out their recipes for inspiration!
I will be picking a winner a week from today, so be sure to comment right away!
Chocolate Eggnog Pie
- 1, 9" pie crust
- ⅔ cup sugar
- ¼ cup cocoa powder
- 3 tablespoon cornstarch
- ¼ teaspoon salt
- 2 cups eggnog
- 2 tablespoon butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
- Preheat oven to 400 degrees and bake pie crust for 10 minutes.
- Let cool and set aside.
- Combine sugar, cocoa, cornstarch, salt, and eggnog in a saucepan. Bring to a boil and let simmer for 2 minutes, stirring constantly.
- Stir in butter and vanilla until incorporated.
- Pour in pie crust and place in refrigerator 2 hours to thicken.
- Can be served refrigerated or frozen.
- Slice pie and top pieces with whipped cream as desired.
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