Christmas Pie (Roasted Chestnut and Chocolate Pie)
This Christmas Pie recipe 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:
- Peppermint pie
- Coconut pie (Some call this white Christmas pie)
- Eggnog pie
How to Make Roasted Chestnut and Chocolate 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.
Variation
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.
About Roasted Chestnuts
To make my life easier, I use store-bought roasted chestnuts [paid link] for this roasted chestnut and chocolate 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.
You can experiment with using other types of pie crust, such as a more classic crust, an Oreo crust, or a pretzel pie crust.
FAQs
While mince pie or mincemeat pie is often served around Christmas time, there is no one official “Christmas pie,” so really any pie served on Christmas could be given that title! I like this pie for the holidays because the roasted chestnuts are distinctly festive and wintry.
Across the board, pumpkin pie is often considered America’s favorite pie for the holidays, but other popular options are pecan pie and apple pie. Those are all great, but this roasted chestnut and chocolate pie combines unique flavors!
Top with whipped cream, serve with a scoop of ice cream, or even dust with some powdered sugar! This pie is plenty rich and delicious all on its own so you may not even need any additional sweetness, but feel free to experiment.
More Holiday Pie Recipes You’ll Love!
Other Christmas Desserts
Christmas Pie Recipe
Ingredients
- 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 be sure to use a deep dish pie pan
Instructions
- 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!
Notes
- You can use store-bought roasted chestnuts or make them from-scratch. Boulder Locovore has a great guide on roasting chestnuts.
- Mix about 2 cups of crushed graham crackers with 6 tablespoons of melted butter and press into a deep dish pie pan.
Nutrition
I used a 10″ pie pan and made my own crust. I pressed the crust down as far as I could in the pan to make room for the filling. I found that turning the food processor on the highest speed and letting it run for a few minutes made the filling thicker so it stood up to the chocolate better. I also had too much chestnut filling, even after taking out the cup for the chocolate layer. Next time I think I will double the chocolate layer to help with this. Mine didn’t sink to the bottom but it did mix a little, so I spooned blobs of the chocolate in different parts of the top and spread it with a spatula. Made an eggnog whipped cream to add on top with shaved chocolate. It needed a few tweaks but overall very tasty pie!
I had the same problems with (1) the two mixtures being too gloopy and mixing together when poured and (2) an overflow of ingredients, as the sheer amount will not fit into a 9″ pan. (And I actually used a cake pan, so I can’t imagine how this would fit into a regular shalow pie pan.)
Other than reducing the amount of filling, I think the problem with this recipe is that it doesn’t tell you that you should not be mixing the eggs and maple syrup mixture with the processed whipped cream and walnut mixture out of the processor – it should be processed together so that it retains its fluffy, airy texture instead of turning into a loose pancake batter.
I’m so sorry the recipe didn’t work for you. I must have used a deep dish pan (I don’t remember for sure, since I made this recipe ages ago.) But, I feel terrible that it didn’t work for several of you and I’m going to update the recipe to clarify that the pan should be deep dish. And, when I have time, I will remake it, do some testing, and give an update.
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.
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.
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!).
I had the same trouble with this as well.
What I want to know was your oven fan-forced?? Was your pie dish a deep pie dish??