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Chocolate Eggnog Pie


Substitute a flavored rum syrup, Amaretto syrup, or other flavored syrup, Splenda or regular, for the liquor, if desired.


  • 1/2 cup granulated sugar, divided
  • 1 envelope unflavored gelatin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup whole milk
  • 1 ounce unsweetened chocolate, finely chopped
  • 4 eggs, separated
  • 1 cup whipping cream, divided
  • 2 tablespoons light rum or good brandy
  • 1 cup finely chopped toasted pecans
  • 1 9-inch pastry shell, baked
  • pecan halves, for garnish, if desired, or shaved semisweet chocolate


Combine 1/4 cup of the sugar, gelatin, salt, and nutmeg in top of double boiler or metal bowl over a saucepan with hot water. Mix well. Add milk and chocolate, and heat over hot water until chocolate is melted.

In another bowl, beat egg yolks lightly. With the same beaters, beat milk and chocolate mixture until chocolate blended. Stir in egg yolks, and cook over medium low heat, stirring often, until slightly thickened. Remove from heat and let cool. When mixture is cold and begins to set, beat egg whites with clean beaters until stiff. Gradually beat in remaining 1/4 cup sugar, beating until stiff peaks form. In another bowl with the same beaters, beat 1/2 cup of the whipping cream until stiff. Fold egg whites, whipped cream, rum or brandy, and pecans into the gelatin mixture. Turn filling into the baked pastry shell. Chill for several hours. Whip remaining 1/2 cup cream and decorate pie or top each serving with a dollop.

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