Follow Cookwork on Twitter
Follow Cookwork on Facebook

Chocolate Eggnog Pie



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


1 1/3 cups chocolate wafer crumbs
2 tbsp. sugar
1/4 cup butter, melted
1 gelatin unflavored envelope
1/4 cup cold water
1/3 cup granulated sugar
2 tbsp. cornstarch
2 cups eggnog
1/2 tsp. rum extract
1 cup whipping cream, whipped
1 cup whipping cream, not whipped
1/4 cup powdered sugar
Chocolate curls, as needed


  1. 1
    Combine crumbs, sugar and butter, mixing until well-combined. Press onto bottom and sides of 9" pie plate. Bake at 350° F for 5 minutes.
  2. 2
    Soften gelatin in water. Combine sugar and cornstarch in small saucepan; gradually add eggnog. Bring to boil over medium heat, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Add softened gelatin; stir until dissolved. Stir in extract; cool. Fold in whipped cream, pour over crust. Chill several hours until set.
  3. 3
    Whip cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Spread over pie. Garnish with chocolate curls.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading