Black Bottom Eggnog Pie Recipes

BLACK BOTTOM EGGNOG PIE

Steps:

• In a small bowl dissolve gelatin in cold water.
• Cook in saucepan on stove until thick stirring constantly: 1/3 cups sugar, 2 TBSP cornstarch, 1/4 tsp salt and 2 cups eggnog.
• When cooked add softened gelatin, and stir until dissolved. Add 1 tsp vanilla.
• Divide cooked mixture in half. Melt 1 1/2 squares chocolate and stir into one half of the cooked mixture and cool the plain half of the mixture.
• Pour chocolate half into 9" baked pie shell.
• Whip 1/2 pint of whipping cream along with 1/4 cups sugar and 1 tsp rum extract. Fold into plain half of cooked mixture.
• Layer plain mixture on top of chocolate mixture.
• Garnish with additional whipped cream, chocolate shavings, or nutmeg if desired.
• Chill and serve.

IMPOSSIBLY EASY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F. Spray bottom and side of a 9 x 1-1/4-inch pie plate, with cooking spray.
• Beat all ingredients except Bisquick and Spiced Whipped Creeam in medium bowl with a wire whisk. Stir in Bisquick mix. Pour into pie plate.
• Bake 42-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1-1/2 hours. Serve with Spiced Whipped Cream. Store covered in refrigerator.
• Spiced Whipped Cream: Beat all ingredients in chilled small bowl with elefctric mixer on high speed until soft peaks form.

EGGNOG PIE

Steps:

• In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
• In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.
• Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)
• In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
• Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.
• Garnish with reserved whipped cream and a dusting of nutmeg.

BLACK-BOTTOM PIE

Steps:

• Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
• Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
• Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
• Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
• Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
• Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

EGGNOG PIE

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.