- 1/2 cup all-purpose flour
- 1/3 cup ground walnuts
- 3 tablespoons packed brown sugar
- 1 tablespoon baking cocoa
- 1/4 cup reduced-fat butter, melted
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 cups 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
- 1/2 cup reduced-fat whipped topping
- Ground nutmeg, optional
- 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. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Makeover Chocolate Eggnog Pie
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"Made this for Thanksgiving and it was gone. Very GOOD!"
"Made this for family Thanksgiving. It turned out beautiful, but I didn't care for the texure, would prefer a creamier pie. Maybe too much unflavored gelatin in it?"
"This recipe was tricky to make. I burnt the first batch of eggnog while waiting for it to boil. It didn't need to boil in order to get thick. I just stirred constantly while the second batch heated up. PLUS, you don't need "2 cups of Whipped Topping" for one pie because the pie pan wouldn't hold that much mixture. So I added ALL the rum mixture in with 2 cups of whipped topping and divided it between two pie crust. In doing so, the pie's had much more flavor. I used graham cracker pie crust instead of the recipe's crust and got rave reviews all the same."
"I have a question-would this recipe be just as tasty with low fat egg nog? I'm surprised it does not call for it, since it is rated as "healthy". Reg. eggnog has about 2.5x as much fat as low fat eggnog."
"to mimosacop the whole mixture is set aside in step 2 therefore "reserved" then you divide it in half in step 4"