Chocolate Eggnog Pie Recipe
Chocolate Eggnog Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Reduced-fat eggnog makes this creamy pie spiced just right, and a light treat for topping off a holiday meal. —Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling

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

Directions

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. Yield: 8 servings.
Originally published as Chocolate Eggnog Pie in Taste of Home November 2013

Nutritional Facts

1 piece (calculated without additional whipped topping): 259 calories, 10g fat (5g saturated fat), 56mg cholesterol, 90mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 5g protein.

  • 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
  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 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

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