Photo: Oxmoor House
Prep Time
17 Mins
Cook Time
26 Mins
Other Time
4 Hours 6 Mins
1 (9") pie

This make-ahead pie is an Editor's Favorite around our offices. Eggnog skips its usual spot in the mug to shine in this chilled dessert.

How to Make It

Step 1

Stir together cookie crumbs and 1/4 cup melted butter; press firmly into a greased 9" deep-dish pieplate. Bake at 350º for 8 minutes. Remove crust from oven, and sprinkle chocolate morsels into warm crust. Let stand 5 minutes or until morsels melt; carefully spread chocolate over bottom of crust with a spatula. Set aside.

Step 2

Stir together whipping cream and next 3 ingredients in top of a double boiler; bring water just to a simmer. Cook over simmering water 6 to 8 minutes or until thoroughly heated.

Step 3

Meanwhile, sprinkle gelatin over cold water in a small bowl; let stand 1 minute.

Step 4

Gradually whisk one-fourth of warm cream mixture into egg yolks. Add to remaining warm cream, whisking constantly. Whisk in softened gelatin. Cook over simmering water 3 to 5 minutes or until custard reaches 160°. Remove from heat; add 1 tablespoon butter, stirring gently until butter melts. Cool filling to room temperature.

Step 5

Pour filling into prepared crust. Gently cover with plastic wrap, pressing directly on surface of filling. Chill pie at least 4 hours or until firm.

Step 6

Sprinkle nutmeg and powdered sugar over pie before serving. Serve with dollops of whipped cream and more nutmeg, if desired. Store pie in refrigerator.

Step 7

Note: The chocolate layer will harden as the pie chills in the refrigerator. Use a sharp knife and gentle pressure to slice pie.

Ratings & Reviews

sheraphics's Review

December 30, 2011