Makeover Chocolate Eggnog Pie Recipes

CHOCOLATEY EGGNOG PIE

Steps:

• 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.

CHOCOLATE SWIRL EGGNOG PIE

Steps:

• For the crust:
• Combine flour, brown sugar, nuts, baking chocolate.
• Stir in melted butter and press mixture over bottom and sides of a
• 9-inch pie pan.
• Bake in a 375F oven for 15 minutes.
• Let cool completely.
• Pour water into a small bowl and sprinkle with gelatin; set aside.
• In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.
• Divide mixture in half and stir melted chocolate into one portion.
• Refrigerate both portions until thick but not set.
• In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.
• Spoon chocolate portion over top.
• With a knife, gently swirl chocolate through cream layer.
• Refrigerate until well chilled.
• Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.

CHOCOLATE EGGNOG SWIRL PIE

Steps:

• CRUST:.
• Combine first 4 ingredients.
• Add melted butter and mix well.
• Press mixture into 9" pie plate, or 10" pie plate to form crust.
• Bake in 350 F oven for 12 minutes.
• Cool on wire rack.
• FILLING:.
• In small bowl, stir gelatin into the cold water and set aside.
• In medium saucepan, mix the sugar and cornstarch.
• Stir in eggnog.
• Cook until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Stir in gelatin until dissolved.
• Divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract) into the other.
• Cover surface with plastic wrap and cool completely.
• Fold whipped cream into the rum portion.
• Spoon the rum flavored portion into the cooled pie crust.
• Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
• Chill at least 4 hours or until firm.

CHOCOLATE-EGGNOG LAYER PIE

Steps:

• 1. Sprinkle gelatin, over cold water; stir, and let stand 1 minute.
• 2. Combine 1/3 cup sugar, cornstarch, & salt in a saucepan. Gradually, stir in eggnog; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; add gelatin mixture, and stir, until gelatin dissolves.
• 3. Divide filling in half; set half of filling aside, and cool. Stir melted chocolate and vanilla into remaining half of filling. Pour into pastry shell. Cover and chill, until set.
• 4. Stir rum extract into reserved filling. Beat 1 cup whipping cream, until soft peaks form; fold into filling mixture. Spoon over chocolate layer; cover and chill.
• 5. Beat remaining 1 cup whipping cream, until foamy; gradually, add powdered sugar, beating, until soft peaks form. Spread over pie. Garnish, if desired. Makes one 9 inch pie; about 8 servings.

CHOCOLATE EGGNOG

Steps:

• In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.