Makeover Chocolate Eggnog Pie

15 ingredients
5 steps

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup ground walnuts
  • 3 tablespoons packed brown sugar
  • 1 tablespoon baking cocoa
  • 1/4 cup reduced-fat butter, melted
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups eggnog
  • 2-1/2 teaspoons unflavored gelatin
  • 1/2 cup cold water, divided
  • 2 tablespoons baking cocoa
  • 3/4 teaspoon rum extract
  • 2 cups reduced-fat whipped topping
  • 1/2 cup reduced-fat whipped topping
  • Ground nutmeg, optional

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.

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