This Christmas pie is over-the-top decadent, has the consistency of cheesecake, a mild nutty flavor, and a fudge brownie finish. It’s a roasted chestnut pie that will have you singing carols over an open fire!
What is a Christmas Pie?
There is no particular pie that is called a Christmas pie, so any pie that has Christmas flavors can lay claim to that title. My favorite choice is this roasted chestnut pie. (I also frost my cupcakes with roasted chestnut frosting for the holidays.) Chestnuts are so linked to Christmastime that if I try to bake this pie any other time of year, I can’t even find the nuts at the grocery store.
But, if chestnuts aren’t your thing, other wonderful contenders for best Christmas pie include:
- Pecan pie with maple syrup (It’s a twist on the classic pecan pie)
- Peppermint pie
- Coconut pie (Some call this white Christmas pie)
- Eggnog pie (My Christmas cupcakes are also flavored with eggnog.)
How to Make Chocolate Chestnut Pie
My chocolate chestnut pie is made with two layers:
- a chestnut layer flavored with maple syrup and nutmeg
- a chocolate layer made by dividing the batter and adding chocolate to some of the chestnut layer
To make a layered pie, simply fill the pie crust with the plain chestnut part of the batter. Then, top with the chocolate batter.
As long as you don’t shake the pie pan around too much, the layers will stay separated.
If you prefer more of a striped look instead of layers (like the image of the zebra pumpkin pie below), pour a little of the chocolate batter into the center of the pie pan, then pour some of the plain batter into the center of the chocolate batter. The plain batter will push the chocolate batter out. Alternate adding each kind of batter, always pouring batter into the center of the pie.
See the zebra pumpkin pie post for more details on this technique.
About Roasted Chestnuts
To make my life easier, I use store-bought roasted chestnuts for this pie. These chestnuts are really easy to work with.
They are nice and soft and turn into a nut-butter like texture once you food process them. (If you haven’t tried this with other nuts, you should! While it can get a little pricey, try making pine nut butter for a special occasion.)
If you prefer, you can roast your own chestnuts from-scratch. Boulder Locavore has a great guide on roasting chestnuts that you can follow. You don’t need an open fire – just a baking sheet in your oven.
The Best Crust for Christmas Pie
I use a graham cracker crust made from crushed store-bought or homemade graham crackers. It goes really well with the chestnut flavor.
Other Christmas Desserts
- 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 dark chocolate chopped into small pieces
- 9 inch graham cracker crust
- Preheat oven to 425 F.
- Using a mixer or food processor, process the roasted chestnuts with the heavy whipping cream and melted butter until smooth.
- Transfer to a mixing bowl and mix in maple syrup, nutmeg, salt, and eggs.
- Melt chocolate in the microwave or in a double boiler.
- In a small bowl, mix one cup of the pie filling with the melted chocolate.
- Pour remaining pie filling into the pie crust.
- Top with the chocolate/pie filling mixture.
- Bake for 15 minutes.
- Reduce oven temperature to 350 F and bake for another 40 minutes or until a toothpick comes out clean.
- 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!