HOW TO MAKE IT :
Instructions
- Bake the pie crust per the package directions until golden. Cool.
- In a small mixing bowl, whisk together the sugar, cornstarch, salt and egg yolks until fully combined.
- On the stovetop in a heavy bottomed saucepan heat together the eggnog and 2 Tbsp butter. Cook on medium-high until the butter has melted, whisking constantly. Whisk the sugar-egg mixture into the eggnog.
- Continue to cook whisking constantly over medium until thickened. Simmer for 1 minute then remove from the heat. Add the vanilla. Set aside.
- Melt together the bittersweet chocolate chips and 2 Tbsp butter in the microwave. Heat in 20 second increments stopping to stir each time. Repeat until smooth.
- Whisk the melted chocolate into the custard until fully combined. Pour into a bowl pressing plastic wrap on top.
- Chill for 1 hour or until the custard has cooled completely.
- After chilling, remove the plastic wrap and stir.
- Spread into the pie crust. Chill for 4 hours or until completely set.
- Serve with a dollop of whipped cream.
