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