Black Bottom Eggnog Pie

Name: Black Bottom Eggnog Pie
Prep time: 45 min
Cook time: 20 min
Yield: 1 9-inch pie
Ingredients: 6 ounces gingersnap cookies (about 30 small cookies); 3 Tablespoons unsalted butter, melted; 1 Tablespoon heavy cream; 1/3 cup granulated sugar; 1/3 cup Dutch processed cocoa powder; 2 Tablespoons cornstarch; ⅛ teaspoon salt; 1 1/2 cups whole milk; 3 ounces bittersweet chocolate, finely chopped; 2 Tablespoons unsalted butter, cut in to small pieces; 1/2 teaspoon vanilla; 1 - 1.85 ounce box vanilla pudding mix; 16 ounces eggnog; 8 ounces heavy cream; 2-3 Tablespoons rum; 1/4 teaspoon nutmeg; Whipped cream; Chocolate shavings; Gingersnap cookies; Maraschino cherry

Black Bottom Eggnog Pie was pinched from <a href="http://thecrumbycupcake.com/black-bottom-eggnog-pie/" target="_blank">thecrumbycupcake.com.</a>

"A rich, dark chocolate ganache pudding base, topped with a light and fluffy eggnog mousse, and layered in a spicy gingersnap crust. Say goodbye to the holidays with style!..."

INGREDIENTS

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6 ounces gingersnap cookies (about 30 small cookies)

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3 Tablespoons unsalted butter, melted

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1 Tablespoon heavy cream

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1/3 cup granulated sugar

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1/3 cup Dutch processed cocoa powder

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2 Tablespoons cornstarch

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⅛ teaspoon salt

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1 1/2 cups whole milk

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3 ounces bittersweet chocolate, finely chopped

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2 Tablespoons unsalted butter, cut in to small pieces

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1/2 teaspoon vanilla

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1 - 1.85 ounce box vanilla pudding mix

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16 ounces eggnog

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8 ounces heavy cream

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2-3 Tablespoons rum

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1/4 teaspoon nutmeg

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Whipped cream

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Chocolate shavings

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Gingersnap cookies

•

Maraschino cherry

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