CHOCOLATEY EGGNOG PIE
1 photo of Chocolatey Eggnog Pie
By
Ellen Bales
@Starwriter
1
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
Photo: tasteofhome.com
Ingredients
-
CRUST:
-
1/2 call purpose flour
-
1/3 cwalnuts, chopped fine
-
3 Tbspbrown sugar
-
1 Tbspbaking cocoa
-
1/4 cbutter, melted
-
FILLING:
-
1/2 csugar
-
2 Tbspcornstarch
-
2 ceggnog
-
2 1/2 tspunflavored gelatin
-
1/2 ccold water, divided
-
2 Tbspbaking cocoa
-
3/4 tsprum extract
-
2 cwhipped topping
How to Make CHOCOLATEY EGGNOG PIE
- 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.
