If you love eggnog, you'll love this recipe for chocolate eggnog pie! Whipped cream is folded into an eggnog filling and poured into a chocolate cookie crust.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
491 Calories
Recipe Instructions
Step 1
Combine water and gelatin in a bowl.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
½ teaspoon salt
¼ cup confectioners' sugar
⅓ cup white sugar
2 tablespoons cornstarch
1 cup heavy whipping cream
¼ cup cold water
1 (.25 ounce) envelope unflavored gelatin
2 cups eggnog
½ teaspoon rum extract
1 (9 inch) prepared chocolate cookie pie crust (such as Oreo®)
