2005

Chocolate Eggnog Pie

Source: Wisconsin Milk Marketing Board, Inc

1 1/3 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup granulated sugar
2 tablespoons cornstarch
2 cups eggnog
1/2 teaspoon rum extract
1 cup whipping cream, whipped
1 cup whipping cream
1/4 cup powdered sugar
Chocolate curls

Cooking Directions:
Combine crumbs, sugar and butter, mixing until well-combined. Press onto bottom and sides of 9 inch pie plate. Bake at 350° F for 5 minutes.

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.

Whip cream until soft peaks form; gradually add sugar, beating until stiff peaks form. Spread over pie. Garnish with chocolate curls.
.