Eggnog and Rum Fudge Pie

Annacia *

By
@Annacia

Rum isn't only for eggnog. Fudge joins in on the flavor fun, making a merry match for ordinary holiday pie. The frozen dessert starts with a chocolate crumb crust and finishes with a light meringue topping.

Don't be afraid of the prep time. It's mostly passive time spent in the freezer. You'll want to do this the day before or even two days before won't do it any damage at all.

You can certainly make your own meringue if you don't want to bother with the powdered stuff.


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Serves:

12

Prep:

14 Hr 30 Min

Cook:

5 Min

Method:

Bake

Ingredients

1
recipe chocolate crumb crust
1 c
sugar
1
5 ounce can (2/3 cup) evaporated milk
2 Tbsp
butter
2 oz
ounces unsweetened chocolate, chopped
1 tsp
ounces unsweetened chocolate, chopped
2 pt
eggnog ice cream
2 Tbsp
dark rum (i prefer light spiced rum)
3/4 c
sugar
1/2 c
boiling water
1/4 c
meringue powder*
1/3 c
toffee bits, crushed (1 1/2 ounces)
note* : meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. look for it in the baking aisle of your supermarket or at a specialty food store.

CHOCOLATE CRUMB CRUST

nonstick cooking spray
1 c
finely crushed vanilla wafers (about 30 cookies)
1/3 c
powdered sugar
3 Tbsp
unsweetened cocoa powder
3 Tbsp
butter

Directions Step-By-Step

1
CRUST:
2
Preheat oven to 375 degrees F.

Lightly coat an 8-inch springform pan with cooking spray; set aside.
3
In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder.

Stir in melted butter.

Press crumb mixture firmly into the bottom of the prepared pan.

Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.
4
FUDGE SAUCE:
5
In a small saucepan combine the 1 cup granulated sugar, the evaporated milk, butter, and chocolate.

Cook and stir over medium heat until bubbly; reduce heat.

Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 11/2 cups, stirring occasionally.
6
Remove from heat; stir in vanilla.

Transfer to a medium bowl; beat with an electric mixer on medium speed until almost smooth.

Cover with plastic wrap.

Set aside to cool completely.
7
PIE:
8
In a chilled bowl stir 1 pint of the eggnog ice cream until softened.

Stir in 1 tablespoon of the rum and spread over cooled Chocolate Crumb Crust.

Spoon half of the chocolate sauce in small spoonfuls over ice cream layer.
9
Freeze about 2 hours or until nearly firm.

Repeat with the remaining eggnog ice cream, rum, and the remaining fudge sauce.

Return to freezer while preparing meringue.
10
MERINGUE:
11
In a medium mixing bowl stir together the 3/4 cup sugar and the boiling water until sugar is dissolved.

Cool to room temperature (about 30 minutes) and add the meringue powder.

Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed toffee bits into the meringue.

Spread meringue over pie, sealing to edge.

Freeze about 6 hours or until firm.
12
Preheat oven to 475 degrees F.

Bake for 3 to 4 minutes or just until meringue is light brown.
13
Cover loosely with foil.

Freeze for 6 to 24 hours before serving.

Before serving, sprinkle with the remaining crushed toffee bits.

Serve immediately.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Soy Free