How to Make Chocolate Egg Nog Pie

Who wouldn't love the luxurious taste of eggnog and chocolate combined in this delicious pie?

Edit Ingredients

Mix the graham cracker crumbs, margarine or butter, and the sugar in a bowl until combined.

Press this mixture into a springform cheesecake mold or pie plate to form the crust, taking care to make the crust even and level. Note: The images shown in this recipe use removable springform cheesecake molds; you only need to press crumb mixture down into a flat base if using these. If using a pie pan (a clear Pyrex one is prettiest), you may find it useful to press the mixture down with another pie pan to make it even. Set aside while preparing filling.

Pour the eggnog into a double boiler (bain marie). Heat the eggnog to boiling over a low heat in the top part of a double boiler on the stove top. Stir constantly to prevent burning or boiling over.

Add the chocolate chips when the eggnog is heated thoroughly. Stir to blend the melted chocolate into the eggnog.

Add gelatin and milk into this boiling mixture. Keep stirring the mixture until the gelatin is fully dissolved.

Remove from burner once everything is completely blended. Let filling cool to room temperature.

Fold in the whipped cream gently, when the mixture begins to thicken. Pour pie filling into the previously prepared pie shell or spring form and level gently.

Refrigerate thoroughly. It's best to cover with plastic cling film to prevent refrigerator odors from tainting the pie.

Serve the pie. Remove from spring form (if using). Top pie with whipped cream, plain yogurt or a berry coulis.

Show some presentable decorations with your delicious pie. If you wish, present the pie with non-edible, seasonal ornaments such as small pine cones (shown here) or other non-toxic items—just make sure your pie-eating friends are aware of what's dessert and what's decor!