Prep 5 mins
Cook 15 mins
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.
- 1 tablespoon knox unflavored gelatin
- 1⁄4 cup cold water
- 1⁄3 cup sugar
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 2 cups eggnog
- 1 teaspoon vanilla
- 1 1⁄2 baker's semi-sweet chocolate baking squares
- 1⁄2 pint whipping cream
- 1⁄4 cup sugar
- 1 teaspoon rum extract
- In a small bowl dissolve gelatin in cold water.
- Cook in saucepan on stove until thick stirring constantly: 1/3 cups sugar, 2 TBSP cornstarch, 1/4 tsp salt and 2 cups eggnog.
- When cooked add softened gelatin, and stir until dissolved. Add 1 tsp vanilla.
- Divide 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.
- Pour chocolate half into 9" baked pie shell.
- Whip 1/2 pint of whipping cream along with 1/4 cups sugar and 1 tsp rum extract. Fold into plain half of cooked mixture.
- Layer plain mixture on top of chocolate mixture.
- Garnish with additional whipped cream, chocolate shavings, or nutmeg if desired.
- Chill and serve.