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Chocolate Eggnog Pie

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miss B

"Love eggnog? This pie's for you! Real whipped cream folded into the eggnog filling, with an Oreo® cookie crust. Melt-in-your-mouth heaven."
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3 h 20 m servings 491 cals
Original recipe yields 8 servings (1 9-inch pie)

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  1. Combine water and gelatin in a bowl.
  2. Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat.
  3. Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour.
  4. Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour.
  5. Beat cream in a cold glass or metal bowl. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.

Nutrition Facts

Per Serving: 491 calories; 35.4 g fat; 39.5 g carbohydrates; 5.8 g protein; 119 mg cholesterol; 392 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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