Chocolatey Eggnog Pie Food

EGGNOG PIE

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.

NO-BAKE EGGNOG PIE

Steps:

• In a large mixing bowl with a hand-held mixer, beat pudding mix with eggnog for 2 minutes. The pudding mixture should thicken slightly. Gently fold in 1 cup whipped topping until just combined. Spoon mixture into pie crust.
• Refrigerate at least four hours.
• To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving.

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.

HOLIDAY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
• Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

CHOCOLATEY EGGNOG PIE

Steps:

• In a small bowl, combine flour, walnuts, brown sugar and cocoa. Stir in the melted butter. Press the mixture into an ungreased 9-inch pie plate. Bake in a preheated 375-degree oven for 8-10 minutes or until set. Cool on wire rack.
• In a heavy saucepan, combine sugar and cornstarch, then stir in eggnog. Cook over medium heat, stirring until thickened and starting to bubble. Reduce heat to low, cooking and stirring 2 more minutes. Remove from heat.
• In a small microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water and let stand for 1 minute. Microwave on high for 20 seconds; stir and let stand 1 minute or until gelatin is dissolved completely. Stir into the eggnog mixture.
• Divide the filling mixture in half. In a small bowl, whisk the cocoa and remaining water until blended; add this to 1/2 of the eggnog mixture. Stir the rum extract into the remaining half.
• Refrigerate both mixtures, covered, until partially set.
• Fold 2 cups of whipped topping into the rum mixture and spoon into the crust. Carefully spread chocolate mixture over the top. Refrigerate, covered, for at least 2 hours before serving. You may garnish with additional whipped topping and sprinkle with nutmeg if desired.

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

Steps:

• In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.

CHOCOLATE SWIRL EGGNOG PIE

Steps:

• For the crust:
• Combine flour, brown sugar, nuts, baking chocolate.
• Stir in melted butter and press mixture over bottom and sides of a
• 9-inch pie pan.
• Bake in a 375F oven for 15 minutes.
• Let cool completely.
• Pour water into a small bowl and sprinkle with gelatin; set aside.
• In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.
• Divide mixture in half and stir melted chocolate into one portion.
• Refrigerate both portions until thick but not set.
• In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.
• Spoon chocolate portion over top.
• With a knife, gently swirl chocolate through cream layer.
• Refrigerate until well chilled.
• Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.

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 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.

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.