chocolate-eggnog layer pie

Name: Chocolate-Eggnog Layer Pie
Prep time: 1 h 15 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: - chill time, not included in prep time.; 1 - envelope of unflavored gelatin; 1/2 cup(s) cold water; 1/3 cup(s) sugar; 2 tablespoon(s) cornstarch; 1/4 teaspoon(s) salt; 2 cup(s) refrigerated eggnog; 1 ounce(s) (2 1/2) squares unsweetened chocolate, melted; 1 teaspoon(s) vanilla extract; 1 - baked 9 inch pastry shell (pie crust); 1 teaspoon(s) rum extract; 2 cup(s) whipping cream, divided; 1/4 cup(s) sifted powdered sugar; - garnish: semisweet chocolate curls

(1 RATING)

22 Pinches

Sharon Colyer

Louisville, KY

Updated on Oct 9, 2013

Here is a different pie, for the holidays. A lovely contrast of the chocolate and eggnog layers. I love chocolate and eggnog, so it is a really special winter pie, for me. You could have it during other parts of the year, if you freeze some eggnog, for later use. Chill time, not included in prep time.

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prep time 1 Hr 15 Min

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

- chill time, not included in prep time.
1 - envelope of unflavored gelatin
1/2 cup cold water
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups refrigerated eggnog
1 ounce (2 1/2) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 - baked 9 inch pastry shell (pie crust)
1 teaspoon rum extract
2 cups whipping cream, divided
1/4 cup sifted powdered sugar
- garnish: semisweet chocolate curls

How To Make chocolate-eggnog layer pie

Step 1

Sprinkle gelatin, over cold water; stir, and let stand 1 minute.

Step 2

Combine 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.
Step 3

Divide 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.
Step 4

Stir 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.
Step 5

Beat 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.
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