Makeover Chocolate Eggnog Pie

Name: Makeover Chocolate Eggnog Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps baking cocoa; 3 Tbsps packed brown sugar; 59 milliliters reduced-fat butter, melted; 2 Tbsps cornstarch; 473 milliliters eggnog; 118 milliliters all-purpose flour; 3 teaspoons unflavored gelatin; 8 servings Ground nutmeg, optional; 1 teaspoons rum extract; 118 milliliters sugar; 79 milliliters ground walnuts; 118 milliliters cold water, divided; 118 milliliters reduced-fat whipped topping

Makeover Chocolate Eggnog Pie requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 268 calories, 6g of protein, and 13g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as an inexpensive dessert for Christmas. If you have gelatin, ground walnuts, eggnog, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Makeover Eggnog, Makeover Creamy Eggnog, and Makeover Frozen Chocolate Pie.

Instructions

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.

Ingredients you will need

Cooking Spray

Brown Sugar

Walnuts

Butter

Cocoa Powder

All Purpose Flour

Equipment you will use

Bowl

Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Corn Starch

Eggnog

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Gelatin

Eggnog

Water

Equipment you will use

Microwave

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.

Ingredients you will need

Rum Extract

Eggnog

Cocoa Powder

Water

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.

Ingredients you will need

Whipped Topping

Chocolate

Crust

Rum

Garnish with whipped topping and nutmeg.

Ingredients you will need

Whipped Topping

Nutmeg

Equipment

Ingredients

Servings:

2Tbsps

baking cocoa 3Tbsps

packed brown sugar 59milliliters

reduced-fat butter, melted 2Tbsps

cornstarch 473milliliters

eggnog 118milliliters

all-purpose flour 3teaspoons

unflavored gelatin 8servings

Ground nutmeg, optional 1teaspoons

rum extract 118milliliters

sugar 79milliliters

ground walnuts 118milliliters

cold water, divided 118milliliters

reduced-fat whipped topping

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.