CHOCOLATEY EGGNOG PIE

By Ellen Bales
@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

Rating:

★★★★★ 1 vote

Comments:

12 Comments

Serves:

Prep:

45 Min

Method:

Bake

Ingredients

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
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

Step-By-Step

1In 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.

2In 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.

3In 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.

4Divide 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.

5Refrigerate both mixtures, covered, until partially set.

6Fold 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.

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