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
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.
CHRISTMAS EGGNOG PIE
A dear friend always received rave reviews when she served this eggnog pie. So I knew I needed the recipe! It's great for busy people who still love to make homemade old fashioned Christmas desserts. -Patty Adler, Wray, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.
Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 247mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE EGGNOG
I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia
Provided by Taste of Home
Time 30m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
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.
Nutrition Facts :
CHOCOLATE EGGNOG SWIRL PIE
Our apartment complex issues a monthly "newsletter". This was in the February issue. NOTE: Cooking time includes chilling time.
Provided by Nana Lee
Categories Pie
Time 4h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
EGGNOG PIE
Even better than holiday eggnog in a glass is eggnog on a plate! This creamy pie delivers all that rich, wonderful flavor. It's pretty, too, with a sprinkling of nutmeg on top. -Florence Shaw, East Wenatchee, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.
Nutrition Facts : Calories 324 calories, Fat 21g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 218mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
CHOCOLATE EGGNOG PIE
I have a dear NASA engineering buddy who is multi talented. He has won so many ribbons at different cooking contest. Quiet amazing cooking abilities. I dropped by his home to deliver several bags of pecans and he was cooking up scrumptious dishes. Everything has to be down to a science. This is one recipe he gave me. I haven't...
Provided by Jewel Hall
Categories Chocolate
Time 50m
Number Of Ingredients 5
Steps:
- 1. Heat eggnog until it nearly simmers. Remove from heat and add chocolate chips. Stir until chips are dissolved and mixture is smooth. Let cool. Add milk and gelatin stirring until mixture begins to thicken. Whip the heavy whipping cream until peaks form then fold in the eggnog mixture and stir until well mixed. Pour into a graham cracker pie crust and refrigerate 2 to 3 hours before serving.
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