CHOCOLATE EGGNOG PIE
Reduced-fat eggnog makes for a creamy pie that's spiced just right-and a light treat to top off a holiday meal. Guests will have a hard time eating just one slice! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.
Nutrition Facts : Calories 259 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 90mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE EGGNOG PIE
Love eggnog? This pie's for you! Real whipped cream folded into the eggnog filling, with an Oreo® cookie crust. Melt-in-your-mouth heaven.
Provided by miss B
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine water and gelatin in a bowl.
- Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat.
- Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour.
- Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour.
- Beat cream in a cold glass or metal bowl. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 39.5 g, Cholesterol 119.3 mg, Fat 35.4 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 18.4 g, Sodium 391.7 mg, Sugar 23.7 g
MAKEOVER CHOCOLATE EGGNOG PIE
I always make this dessert over the holidays using leftover eggnog. Now that it boasts all the classic flavor but half the fat and a third fewer calories, we can savor this holiday tradition down to the last rich crumb. -Beth McCreedy, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, walnuts, brown sugar and cocoa. Stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; set aside., Sprinkle gelatin over 1/4 cup cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into reserved eggnog mixture., Divide mixture in half. Combine cocoa and remaining water; stir into one portion of eggnog mixture. Stir rum extract into the other portion. Cover and refrigerate mixtures until partially set., Fold whipped topping into rum-flavored filling; spoon into crust. Gently spread chocolate filling over the top. Cover and refrigerate for at least 2 hours before serving. Garnish with whipped topping and nutmeg.
Nutrition Facts : Calories 297 calories, Fat 13g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE EGGNOG PIE
Steps:
- Prepare pudding according to the pie filling instructions on the package, substituting eggnog for milk. You may need a little more eggnog than milk as it tends to be thicker.
- Make sure the pudding is good and creamy, and then pour the pudding into the pie crust.
- Chill pie for at least 4 hours, overnight is best.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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