Chocolate Eggnog Pie recipe
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Ingredients
- ¼ cup cold water 1 (.25 ounce) envelope unflavored gelatin ⅓ cup white sugar 2 tablespoons cornstarch ½ teaspoon salt 2 cups eggnog ½ teaspoon rum extract 1 cup heavy whipping cream 1 (9 inch) prepared chocolate cookie pie crust (such as Oreo®) 1 cup heavy whipping cream ¼ cup confectioners' sugar
Nutrition Info
- 490.7 caloriescarbohydrate: 39.5 gcholesterol: 119.3 mgfat: 35.4 gfiber: 0.4 gprotein: 5.8 gsaturatedFat: 18.4 gservingSize: -sodium: 391.7 mgsugar: 23.7 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Eggnog Pie
Directions
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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.