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Chocolate Eggnog Pudding Pie

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The Gourmand Mom

(Read caption) Chocolate Eggnog Pudding Pie.

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This began as a culinary experiment. As the holidays approached, and coolers filled with eggnog began popping up in grocery stores, I began pondering potential uses for this thick, festive concoction. It occurred to me that I could probably adapt my Black Bottom Banana Cream Pie into a festive Eggnog Pudding Pie. Thing is, I’ve never tasted, nor even heard of eggnog pudding. Seemed to me that such a thing could be made with a few simple substitutions and adjustments, but would it even be any good??

Eggnog is a tricky thing. Some people love it. Some people hate it. And some people are like me. The idea of a cup of eggnog is initially quite appealing, but after a sip or two, I’ve had enough to last me until the following year. It’s just so rich. Would an eggnog pudding be intolerably rich? There was only one way to find out.

My theory about making the eggnog pudding proved correct. With a few little modifications, it came together as simply and easily as my vanilla pudding. And interestingly enough, I think the eggnog works better in pudding form than as a beverage. The flavor seems a bit more mellow and the texture makes more sense to my mouth than the part liquid/part smoothie sort of texture of an eggnog beverage. Combined with the rich chocolate crust and ganache and a bit of whipped cream, this pie makes a surprisingly delightful, festive and unique holiday dessert!

Chocolate Eggnog Pudding Pie

1 Chocolate Cookie Pie Crust, homemade or store-bought

For the Ganache
2 ounces Semi-Sweet Chocolate (2 squares of semi-sweet baking chocolate)
3 Tablespoons Heavy Cream

For the Filling
3 cups Prepared Eggnog
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
1/4 teaspoon Nutmeg
1/4 cup Cornstarch, divided
2 Egg Yolks

For the Whipped Cream
1 cup Heavy Cream
2 Tbsp Sugar

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