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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