Chocolate Eggnog Pie Recipe
Chocolate Eggnog Pie Recipe photo by Taste of Home

Chocolate Eggnog Pie Recipe

Publisher Photo
Reduced-fat eggnog makes this creamy pie spiced just right, and a light treat for topping off a holiday meal. — Keri Whitney, Sunnyvale, Texas
TOTAL TIME: Prep: 45 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 8 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup ground walnuts
  • 3 tablespoons brown sugar
  • 1 tablespoon baking cocoa
  • 1/4 cup reduced-fat butter, melted
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups reduced-fat eggnog
  • 2-1/2 teaspoons unflavored gelatin
  • 1/2 cup cold water, divided
  • 2 tablespoons baking cocoa
  • 3/4 teaspoon rum extract
  • 2 cups reduced-fat whipped topping
  • Additional reduced-fat whipped topping, optional
  • Ground nutmeg, optional

Nutritional Facts

1 piece (calculated without additional whipped topping) equals 259 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 90 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into one half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set.
  5. 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. Yield: 8 servings.
Originally published as Chocolate Eggnog Pie in Taste of Home November 2013

Nutritional Facts

1 piece (calculated without additional whipped topping) equals 259 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 90 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

This recipe pairs well with a sweet white wine.

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