coaster/food lover's Note:
Like eggnog? Then this pie will be a hit on your holiday table for both Thanksgiving and Christmas. The mixture has primarily the eggnog you buy at the store with a chocolate mixture for the bottom layer, and a plain layer for the top with a light rum flavoring mixed in. I first got this recipe when I tried this pie at a friend's traditional Black Friday pie party. They have family and friends bring their favorite pies, and the first time I attended this was one of them.
My Private Note
Units: US | Metric
- 1In a small bowl dissolve gelatin in cold water.
- 2Cook in saucepan on stove until thick stirring constantly: 1/3 cups sugar, 2 TBSP cornstarch, 1/4 tsp salt and 2 cups eggnog.
- 3When cooked add softened gelatin, and stir until dissolved. Add 1 tsp vanilla.
- 4Divide cooked mixture in half. Melt 1 1/2 squares chocolate and stir into one half of the cooked mixture and cool the plain half of the mixture.
- 5Pour chocolate half into 9" baked pie shell.
- 6Whip 1/2 pint of whipping cream along with 1/4 cups sugar and 1 tsp rum extract. Fold into plain half of cooked mixture.
- 7Layer plain mixture on top of chocolate mixture.
- 8Garnish with additional whipped cream, chocolate shavings, or nutmeg if desired.
- 9Chill and serve.
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Nutritional Facts for Black Bottom Eggnog Pie
Serving Size: 1 (124 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 254.0
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 9.4 g
- Cholesterol 78.2 mg
- Sodium 121.2 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 0.3 g
- Sugars 22.9 g
- Protein 4.4 g