Best Chocolate Eggnog Pie Recipes

CHOCOLATE EGGNOG PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix 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 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.

CHOCOLATE EGGNOG SWIRL PIE

Steps:

• CRUST:.
• Combine first 4 ingredients.
• Add melted butter and mix well.
• Press mixture into 9" pie plate, or 10" pie plate to form crust.
• Bake in 350 F oven for 12 minutes.
• Cool on wire rack.
• FILLING:.
• In small bowl, stir gelatin into the cold water and set aside.
• In medium saucepan, mix the sugar and cornstarch.
• Stir in eggnog.
• Cook until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Stir in gelatin until dissolved.
• Divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract) into the other.
• Cover surface with plastic wrap and cool completely.
• Fold whipped cream into the rum portion.
• Spoon the rum flavored portion into the cooled pie crust.
• Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
• Chill at least 4 hours or until firm.

CHOCOLATE EGGNOG PIE

Steps:

• Combine water and gelatin in a bowl.
• Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat.
• Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour.
• Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour.
• Beat cream in a cold glass or metal bowl. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.

MAKEOVER CHOCOLATE EGGNOG PIE

Steps:

• 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.

CHOCOLATE-SWIRL EGGNOG PIE

Steps:

• In a bowl, combine the flour, walnuts, brown sugar, butter and chocolate. Press into a 9-in. pie plate. Bake at 375° for 12-15 minutes or until set. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar and cornstarch. Stir in eggnog until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into eggnog mixture until gelatin is dissolved. Divide mixture in half. Stir rum extract into one half; fold chocolate into the other half. Cover and refrigerate until partially set., Fold cream into rum-flavored filling; spoon into crust. Spoon chocolate filling over the top; cut through with a knife to swirl the chocolate. Cover and refrigerate for at least 2 hours before serving.

CHOCOLATE-EGGNOG LAYER PIE

Steps:

• 1. Sprinkle gelatin, over cold water; stir, and let stand 1 minute.
• 2. Combine 1/3 cup sugar, cornstarch, & salt in a saucepan. Gradually, stir in eggnog; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; add gelatin mixture, and stir, until gelatin dissolves.
• 3. Divide filling in half; set half of filling aside, and cool. Stir melted chocolate and vanilla into remaining half of filling. Pour into pastry shell. Cover and chill, until set.
• 4. Stir rum extract into reserved filling. Beat 1 cup whipping cream, until soft peaks form; fold into filling mixture. Spoon over chocolate layer; cover and chill.
• 5. Beat remaining 1 cup whipping cream, until foamy; gradually, add powdered sugar, beating, until soft peaks form. Spread over pie. Garnish, if desired. Makes one 9 inch pie; about 8 servings.

CHOCOLATE-SWIRL EGGNOG PIE RECIPE

Steps:

• In a bowl, combine the flour, walnuts, brown sugar, butter and chocolate. Press into a 9-in. pie plate. Bake at 375° for 12-15 minutes or until set. Cool completely on a wire rack.
• For filling, in a small saucepan, combine the sugar and cornstarch. Stir in eggnog until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into eggnog mixture until gelatin is dissolved. Divide mixture in half. Stir rum extract into one half; fold chocolate into the other half. Cover and refrigerate until partially set.
• Fold cream into rum-flavored filling; spoon into crust. Spoon chocolate filling over the top; cut through with a knife to swirl the chocolate. Cover and refrigerate for at least 2 hours before serving.
• Yield: 8 servings.
• Editor's Note: This recipe was tested with commercially prepared eggnog.
• Originally published as Chocolate-Swirl Eggnog Pie in Country Woman Christmas
• Annual 2006, p44
• Nutritional Facts
• serving (1 slice) equals 463 calories, 27 g fat (13 g saturated fat), 78 mg cholesterol, 123 mg sodium, 49 g carbohydrate, 2 g fiber, 8 g protein.
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CHOCOLATE EGGNOG PIE

Steps:

• 1. Heat eggnog until it nearly simmers. Remove from heat and add chocolate chips. Stir until chips are dissolved and mixture is smooth. Let cool. Add milk and gelatin stirring until mixture begins to thicken. Whip the heavy whipping cream until peaks form then fold in the eggnog mixture and stir until well mixed. Pour into a graham cracker pie crust and refrigerate 2 to 3 hours before serving.

CHOCOLATE EGGNOG PIE

Steps:

• Prepare pudding according to the pie filling instructions on the package, substituting eggnog for milk. You may need a little more eggnog than milk as it tends to be thicker.
• Make sure the pudding is good and creamy, and then pour the pudding into the pie crust.
• Chill pie for at least 4 hours, overnight is best.