Makeover Chocolate Eggnog Pie |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I always make this dessert over the holidays using leftover eggnog. Now that it boasts all the classic flavor but half the fat and a third fewer calories, we can savor this holiday tradition down to the last rich crumb. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup ground walnuts |
3 tablespoons packed brown sugar |
1 tablespoon baking cocoa |
1/4 cup reduced-fat butter, melted |
filling: |
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 |
garnish: |
1/2 cup reduced-fat whipped topping |
ground nutmeg, optional |
Directions:
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. 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. 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. 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. 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. Yield: 8 servings.
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