Best Black Bottom Eggnog Pie Recipes
BLACK BOTTOM EGGNOG PIE
Like eggnog? Then this pie will be a hit on your holiday table for both Thanksgiving and Christmas. The mixture has primarily the eggnog you buy at the store with a chocolate mixture for the bottom layer, and a plain layer for the top with a light rum flavoring mixed in. I first got this recipe when I tried this pie at a friend's traditional Black Friday pie party. They have family and friends bring their favorite pies, and the first time I attended this was one of them.
Provided by coasterfood lover
Categories Dessert
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl dissolve gelatin in cold water.
- Cook in saucepan on stove until thick stirring constantly: 1/3 cups sugar, 2 TBSP cornstarch, 1/4 tsp salt and 2 cups eggnog.
- When cooked add softened gelatin, and stir until dissolved. Add 1 tsp vanilla.
- Divide cooked mixture in half. Melt 1 1/2 squares chocolate and stir into one half of the cooked mixture and cool the plain half of the mixture.
- Pour chocolate half into 9" baked pie shell.
- Whip 1/2 pint of whipping cream along with 1/4 cups sugar and 1 tsp rum extract. Fold into plain half of cooked mixture.
- Layer plain mixture on top of chocolate mixture.
- Garnish with additional whipped cream, chocolate shavings, or nutmeg if desired.
- Chill and serve.
Nutrition Facts : Calories 254.1, Fat 15.3, SaturatedFat 9.4, Cholesterol 78.2, Sodium 121.2, Carbohydrate 25.9, Fiber 0.3, Sugar 22.9, Protein 4.5
BLACK BOTTOM EGGNOG PIE
A rich, dark chocolate ganache pudding base, topped with a light and fluffy eggnog mousse, and layered in a spicy gingersnap crust. Say goodbye to the holidays with style!
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- In a food processor, finely grind the gingersnap cookies.
- Drizzle the butter and heavy cream in and pulse until mixture becomes clumpy.
- Pour mixture in to 9-inch pie pan. Using the bottom of a wide glass, press the crumbs flat into the bottom of the pie pan, and use your fingers to press them up the sides.
- Bake for 10-12 minutes, then let cool completely.
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Over medium-high heat, whisk in the whole milk, stirring constantly until it steams and is almost boiling.
- Lower temperature to medium heat and add bittersweet chocolate, stirring for about 2-3 minutes until it is completely melted and the mixture thickens.
- Remove saucepan from heat. Whisk in butter pieces and vanilla and stir until mixture is smooth.
- Pour finished product into cooled pie shell, spread to even out if necessary, and refrigerate 2-4 hours*.
- In the bowl of a stand mixer fitted with a whisk attachment, add pudding mix and eggnog. Mix on low speed for 4-5 minutes until smooth, scraping sides and bottom of the bowl if necessary.
- Add cream, rum, and nutmeg, and whip on medium speed for about 6 minutes, then on high for another 3-4 minutes. Finished product should form soft peaks and have the consistency of whipped cream.
- In your cooled pie shell, top black bottom mixture with eggnog mousse, spreading and forming it to cover the chocolate completely.
- Garnish as desired with whipped cream, chocolate shavings, gingersnaps, and cherry. Refrigerate for at least another hour before serving.
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