Must-Try Christmas Pie

Must-Try Christmas Pie

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Chocolate Chestnut Pie


We all know about chestnuts roasting on an open fire, but what the song doesn’t tell us is how those roasted chestnuts can then be turned into a Christmas pie that rivals Thanksgiving’s pumpkin pie.  Chocolate and roasted chestnut Christmas pie is over-the-top decadent, has the consistency of cheesecake,  a mild nutty flavor, and a fudge brownie finish.  Although your Christmas guests have never tried this Christmas pie flavor, the roasted chestnuts make this Christmas pie fit right in with the turkey and some mistletoe.

Roasted Chestnuts from France - 14.8 oz. - 2 jars

You can take the time to roast your own chestnuts, but I’ll admit  I cheated.  I used this jar of roasted chestnuts.  If you can find them locally, I’d go that route.  Roasted chestnuts can be expensive to purchase online.

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Must-Try Christmas Pie - Chocolate Chestnut Pie

Yield: 1 9" pie

Must-Try Christmas Pie - Chocolate Chestnut Pie


  • 15 ounces roasted chestnuts
  • 2 cups heavy whipping cream
  • 2 tablespoons butter, melted
  • 2/3 cup maple syrup
  • 1/3 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 4 ounces of your favorite type of chocolate (I used dark chocolate)
  • 9" graham cracker crust (You can buy one pre-made or just mix about 2 cups of crushed graham crackers with 6 tablespoons of melted butter and press into a pie pan.)


  1. Preheat oven to 425 F.
  2. Using a mixer or food processor, process the roasted chestnuts with the heavy whipping cream and melted butter until smooth.
  3. Transfer to a mixing bowl and mix in maple syrup, nutmeg, salt, and eggs.
  4. Melt chocolate in the microwave or in a double boiler.
  5. In a small bowl, mix one cup of the pie filling with the melted chocolate.
  6. Pour remaining pie filling into the pie crust.
  7. Top with the chocolate/pie filling mixture.
  8. Bake for 15 minutes.
  9. Reduce oven temperature to 350 F and bake for another 40 minutes or until a toothpick comes out clean.
  10. Cool to room temperature and then refrigerate until ready to enjoy. The pie may be eaten warm or cold. Try it both ways and let me know which way you like better!

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3 comments on “Must-Try Christmas Pie”

  1. Nicole de B. says:

    I just made this pie. I should say ATTEMPTED to make this as written. There’s no way this filling fits in 1 – 9 inch pie shell. And the chocolate mixture was too heavy and sank to the bottom, creating an overflowing mess. I scooped out what I could salvage and mixed it all together, chocolate and plain, and then baked it in a 9″ pie shell, with a bit of extra filling (even with the amount that went in the garbage with the overfilled messy crust). Tastes beautiful, but I felt like something is missing in the directions?!? And it would easily make 2 9″ pies.

    • Stef says:

      I’m so sorry that you had these problems, Nicole! My chocolate portion sat right on the top, it didn’t sink at all. Also, the batter fit in my 9″ pie pan. Maybe it has to do with the depth of the pan? I’m glad that you at least liked the taste (that’s the most important!).

  2. Pam says:

    I made this tonight for our new neighbors and it was met with rave reviews from everyone. There was a bit of overflow (I put a cookie sheet under it while baking). The few spoonfuls that didn’t fit in the pan were delicious treats for me! Awesome recipe.

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