Chocolate-Eggnog Layer Pie
Chill time, not included in prep time.
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- chill time, not included in prep time.
- envelope of unflavored gelatin
- 1/2 c
- cold water
- 1/3 c
- 2 Tbsp
- 1/4 tsp
- 2 c
- refrigerated eggnog
- 1 oz
- (2 1/2) squares unsweetened chocolate, melted
- 1 tsp
- vanilla extract
- baked 9 inch pastry shell (pie crust)
- 1 tsp
- rum extract
- 2 c
- whipping cream, divided
- 1/4 c
- sifted powdered sugar
- garnish: semisweet chocolate curls
1Sprinkle gelatin, over cold water; stir, and let stand 1 minute.
2Combine 1/3 cup sugar, cornstarch, & salt in a saucepan. Gradually, stir in eggnog; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; add gelatin mixture, and stir, until gelatin dissolves.
3Divide filling in half; set half of filling aside, and cool. Stir melted chocolate and vanilla into remaining half of filling. Pour into pastry shell. Cover and chill, until set.
4Stir rum extract into reserved filling. Beat 1 cup whipping cream, until soft peaks form; fold into filling mixture. Spoon over chocolate layer; cover and chill.
5Beat remaining 1 cup whipping cream, until foamy; gradually, add powdered sugar, beating, until soft peaks form. Spread over pie. Garnish, if desired. Makes one 9 inch pie; about 8 servings.