CHOCOLATEY EGGNOG PIE

Name: CHOCOLATEY EGGNOG PIE
Prep time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
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

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 vote5

Comments:

12 Comments

Serves:

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
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How to Make CHOCOLATEY EGGNOG PIE

Step-by-Step

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.
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.
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.
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.
Refrigerate both mixtures, covered, until partially set.
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.