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chocolatey eggnog pie

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

★★★★★ 1
serves 8
prep time 45 Min
method Bake

Ingredients For chocolatey eggnog pie

  • 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
  • 1/2 c
  • 2 Tbsp
  • 2 c
  • 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

How To Make chocolatey eggnog pie

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Refrigerate both mixtures, covered, until partially set.
  • 6
    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.

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