CHOCOLATEY EGGNOG PIE

Ellen Bales

By
@Starwriter

This pie was featured in Taste of Home magazine, but in a reduced-fat version. I say if you're going to eat pie, go for it! If it's chocolate, it just has to be decadent!
Photo: tasteofhome.com


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Rating:

Comments:

Serves:

8

Prep:

45 Min

Method:

Bake

Ingredients

CRUST:

1/2 c
all purpose flour
1/3 c
walnuts, chopped fine
3 Tbsp
brown sugar
1 Tbsp
baking cocoa
1/4 c
butter, melted

FILLING:

1/2 c
sugar
2 Tbsp
cornstarch
2 c
eggnog
2 1/2 tsp
unflavored gelatin
1/2 c
cold water, divided
2 Tbsp
baking cocoa
3/4 tsp
rum extract
2 c
whipped topping

Directions Step-By-Step

1
In a small bowl, combine flour, walnuts, brown sugar and cocoa. Stir in the melted butter. Press the mixture into an ungreased 9-inch pie plate. Bake in a preheated 375-degree oven for 8-10 minutes or until set. Cool on wire rack.
2
In a heavy saucepan, combine sugar and cornstarch, then stir in eggnog. Cook over medium heat, stirring until thickened and starting to bubble. Reduce heat to low, cooking and stirring 2 more minutes. Remove from heat.
3
In a small microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water and let stand for 1 minute. Microwave on high for 20 seconds; stir and let stand 1 minute or until gelatin is dissolved completely. Stir into the eggnog mixture.
4
Divide the filling mixture in half. In a small bowl, whisk the cocoa and remaining water until blended; add this to 1/2 of the eggnog mixture. Stir the rum extract into the remaining half.
5
Refrigerate both mixtures, covered, until partially set.
6
Fold 2 cups of whipped topping into the rum mixture and spoon into the crust. Carefully spread chocolate mixture over the top. Refrigerate, covered, for at least 2 hours before serving. You may garnish with additional whipped topping and sprinkle with nutmeg if desired.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids