Smooth and velvety chocolate filling infused with eggnog and a hint of espresso, all nestled in an Oreo cookie crust and topped with eggnog whipped cream!
Once eggnog hits store shelves (which seems to be happening earlier and earlier), my mind instantly begins swirling with all kinds of eggnog recipes. It’s a holiday beverage that has so much potential in the dessert arena, and it’s nearly impossible to run out of ideas, in my opinion.
Over the years, I’ve created several recipes to honor the deliciousness of this iconic drink. From cupcakes and cookies to ice cream and even tiramisu, there’s definitely no shortage of eggnog recipes on this blog. So seeing as Thanksgiving is just around the corner, I decided to come up with a pie that’s guaranteed to be the favorite at your upcoming holiday gathering…
To say that this Eggnog Mocha Pie is heavenly would be a major understatement. The filling alone is holy on so many levels. It’s a rich and velvety chocolate custard infused with the sweetness of eggnog and a hint of espresso. Each bite is paired with crisp Oreo cookie crust and fluffy eggnog whipped cream. That’s right! EGGNOG WHIPPED CREAM.
Need I say more?
Why You’ll Love This Eggnog Mocha Pie
- The smoothest, creamiest chocolate filling that slices like a dream.
- Not your average chocolate pudding pie. It’s 100% homemade and surprisingly simple to make!
- Perfect flavor combination of chocolate, eggnog, and espresso!
- Easy peasy pie crust that only requires two ingredients.
- The perfect make-ahead dessert!
- Did I mention eggnog whipped cream?
How to Make Eggnog Mocha Pie
Start with the Crust – This pie starts with a super simple Oreo cookie crumb crust. All you have to do is crush up some Oreos, and toss with some melted butter. I recommend using the regular classic Oreos. Double stuff Oreos have more creme filling which makes the crust too mushy. Use either your hands or a spoon to firmly press the crumb mixture into the bottom and up the sides of a greased 9-inch pie plate. Bake for 10 minutes in a 350ºF oven. This will set the crust and prevent it from getting soft or mushy from the filling.
Make the Chocolate Custard – Although I’m a fan of instant pudding mix for its multiple uses, there’s just no comparison to the texture and flavor you get from homemade pudding. And to me, it’s not just pudding, it’s creamy dreamy chocolate custard.
You’ll start by combining egg yolks, cornstarch, and a dash of salt. Egg yolks and cornstarch are both vital for creating that thick and velvety texture. Since this mixture is rather thick, I like to thin it out a little with a half cup of eggnog. This makes it much easier to incorporate into the rest of the ingredients later on.
In a medium saucepan, combine the remaining cup of eggnog with one cup of milk and a half cup of granulated sugar. I’d highly recommend using either whole or 2% milk. It not only helps to thicken the custard, but it provides a creamier texture. Heat this milk mixture over medium heat until it begins to simmer and the sugar is completely dissolved. Now you’ll move on to the tempering technique.
Temper the Egg Yolks – Tempering is a cooking technique that involves gradually combining ingredients of radically different temperatures to stabilize them. In this case, we’re tempering the egg yolks to prevent them from curdling.
To temper the egg yolks, you’ll transfer about a half cup of the hot milk mixture to a glass measuring cup. Truthfully, anything with a spout will work, but I prefer glass measuring cups since they not only have a spout but a handle as well. With one hand constantly whisking the egg-cornstarch mixture, use the other hand to pour the half cup of hot milk in a slow and steady stream into the egg-cornstarch mixture. Once all of the hot milk has been added, slowly pour the tempered egg mixture into the rest of the milk mixture in the saucepan, whisking constantly.
Cook the Custard – Continue whisking the custard over medium-low heat. Whisk it constantly and do NOT leave it at this point, or you’ll end up with overly cooked bits of custard on the bottom of the pan. As you cook the custard, it’ll begin to bubble and thicken up. Once it’s reached a pudding consistency, remove it from the heat, and whisk in the butter, vanilla, espresso powder, and chopped chocolate.
Speaking of CHOCOLATE, I recommend using baking chocolate (found in the baking section) or good quality chocolate bars, like Ghirardelli or Godiva. Not only are they better in flavor quality, but they don’t contain any stabilizing agents that prevent them from melting smoothly into the custard. Try to stay away from chocolate chips.
Instant espresso powder is the best ingredient for providing that coffee flavor without any added liquid. It also dissolves into the custard seamlessly. This recipe contains 1-1/2 teaspoons of instant espresso powder, but if you prefer a stronger coffee flavor, add a 1/2 teaspoon more. My favorite brand is Medaglia D’Oro Espresso Instant Coffee.
Why Does My Custard Look Lumpy?
If your custard looks lumpy or contains cooked bits of egg in it, that’s because it wasn’t tempered properly. Oftentimes, it’s because the hot milk was added too quickly. Make sure to SLOWLY pour the hot milk mixture into the egg mixture, and SLOWLY add the tempered egg mixture to the rest of the cream. Whisk constantly too!!
The good news is that you can still fix your lumpy filling. Just pour the custard through a fine mesh sieve to remove any cooked bits. Et voila! Disaster averted!!
Chill the Pie – After you’ve spread the custard evenly into the pie crust, allow it to chill in the refrigerator for at least 6 hours. In fact, I prefer to chill it overnight to ensure a firm set. It’s also nice to have this pie made up ahead of time!
Make the Eggnog Whipped Cream – I don’t know how I’ve gone this long without ever making (or devouring) eggnog whipped cream. It’s so stinkin’ easy to make too! Just combine a cup of heavy cream with 1/4 cup of eggnog in the chilled bowl of a stand mixer, and whip it until soft peaks form. Then add some powdered sugar and vanilla, and continue whipping until you have stiff peaks. That’s your eggnog whipped cream!
Spread this fluffy cloud of deliciousness on top of you gorgeous pie. Add a dash or two of ground nutmeg, and you have yourself a decadent pie that no one will be able to resist!

Eggnog Mocha Pie
Ingredients
Oreo Crust:
- 22 Oreos
- 4 Tablespoons butter, melted
Eggnog Mocha Filling:
- 4 large egg yolks
- ⅓ cup cornstarch
- ⅛ teaspoon salt
- 1 ½ cup eggnog, divided
- 1 cup milk
- ½ cup granulated sugar
- 2 Tablespoons unsalted butter
- 5 ounces semi-sweet chocolate, finely chopped
- 1 ½ teaspoons instant espresso powder*
- 1 teaspoon vanilla
Eggnog Whipped Cream:
- 1 cup heavy cream
- ¼ cup eggnog
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Ground nutmeg (for garnish)
Instructions
Make the Crust:
- Preheat the oven to 350ºF and grease a 9-inch pie plate with nonstick cooking spray or butter. Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of the pie plate. Bake for 10 minutes. Allow crust to cool as you prepare the filling.
Make the Filling:
- In a medium bowl, whisk the egg yolks, cornstarch, and salt together. Gradually stir in a 1/2 cup of the eggnog, whisking until combined; set aside.
- Combine the remaining cup of eggnog, milk, and sugar in a medium saucepan set over medium heat. Whisk constantly, allowing the sugar to dissolve, and bring the mixture to a simmer.
- Once simmering, transfer 1/2 cup of the warm milk mixture to a glass measuring cup. In a slow and steady stream, pour the warm milk into the egg yolk mixture, whisking constantly to ensure the eggs don't scramble. Slowly pour the tempered egg yolk mixture into the saucepan, whisking constantly.
- Continue cooking and whisking the mixture over medium heat until it becomes thick and pudding-like, about 1-2 minutes. Once thick, remove saucepan from heat, and whisk in the butter. Add the chopped chocolate, espresso powder and vanilla, whisking until smooth and combined. If you notice bits of cooked egg yolk, pour the warm custard through a fine mesh sieve to remove them.
- Spread the filling evenly in the cooled pie crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
Make the Whipped Cream:
- In the well-chilled bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and eggnog. Whip on high until soft peaks form. Add the powdered sugar and vanilla and continue whipping until stiff peaks form
- Spread whipped cream on top of pie. Sprinkle on a few dashes of ground nutmeg, if desired. Slice, serve, and enjoy!