Chocolate Eggnog Pie Food

CHOCOLATE EGGNOG PIE

Ingredients:

• 1/2 cup all-purpose flour
• 1/3 cup ground walnuts
• 3 tablespoons brown sugar
• 1 tablespoon baking cocoa
• 1/4 cup reduced-fat butter, melted
• FILLING:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 cups reduced-fat 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
• Additional reduced-fat whipped topping, optional
• Ground nutmeg, optional

Steps:

• Preheat oven to 375°. In a small bowl, mix 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 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.

YUMMY EGGNOG PIE

Ingredients:

• 1 (4.6 ounce) package non-instant vanilla pudding mix
• ¼ teaspoon ground nutmeg
• 1 ½ cups eggnog
• 2 teaspoons rum
• 2 cups heavy cream
• 1 (9 inch) pie shell, baked
• 1 pinch ground nutmeg

Steps:

• In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and eggnog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
• In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

CHOCOLATE EGGNOG

Ingredients:

• 1 packet Rich Milk Chocolate Flavor Carnation Breakfast Essentials® Complete Nutritional Drink
• 2/3 cup fat free milk
• 1/3 cup eggnog
• Ground nutmeg
• Cinnamon stick

Steps:

• Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick.