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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
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    8 servings


  • 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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter and commercially prepared eggnog.
Nutrition Facts
1 piece: 297 calories, 13g fat (7g saturated fat), 45mg cholesterol, 86mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 5g protein.

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  • Suzanni
    Dec 15, 2015

    I had to substitute vanilla extract for rum because I was sure I had some but found out to late I did not. It taste fine however, it is lumpy! It was smooth until the addition of the gelatin and the gelatin was completely dissolved when I added it so not sure of the cause. Anyway, if I cannot get the lumps out, I will not serve this to guests. It would be fine for hubby and me though. The vanilla worked fine as the eggnog had amaretto in it and it was quite strong so not sure THR rum would have been ok anyway.

  • amykid
    Nov 30, 2011

    Made this for Thanksgiving and it was gone. Very GOOD!

  • rubyaec
    Nov 27, 2011

    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?

  • Kathie1026
    Nov 25, 2011

    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.

  • valerieobx5
    Nov 22, 2011

    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.

  • bren2520
    Nov 12, 2011

    to mimosacop the whole mixture is set aside in step 2 therefore "reserved" then you divide it in half in step 4

  • mimosacop
    Nov 12, 2011

    this recipe does not tell you how much eggnog to reserve. would love to make but not very clear on the directions thanks

  • avalon3336
    Nov 21, 2010

    No comment left

  • kedunham
    Dec 28, 2009

    No comment left

  • k-chang
    Dec 6, 2009

    No comment left