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Makeover Chocolate Eggnog Pie Recipe

Makeover Chocolate Eggnog Pie Recipe

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
TOTAL TIME: Prep: 45 min. + chilling YIELD:8 servings

Ingredients

  • 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
  • FILLING:
  • 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
  • GARNISH:
  • 1/2 cup reduced-fat whipped topping
  • Ground nutmeg, optional

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Nutritional Facts

1 piece equals 297 calories, 13 g fat (7 g saturated fat), 45 mg cholesterol, 86 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.