This oh-so-creamy dessert starts with a chewy brown sugar-graham cracker crust that cradles a fluffy chocolate eggnog cream. It’s topped off with a mound of nutmeg-seasoned whipped cream that also has a hint of rum.
1 1/3 cups graham cracker crumbs
1/3 cup packed light brown sugar
1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter, melted
3/4 cup plus 1 1/2 tablespoons sugar, divided
1/3 cup cornstarch
1/4 teaspoon plus 1/8 teaspoon ground nutmeg, divided
1/8 teaspoon salt
6 egg yolks
3 cups purchased eggnog
6 oz. semisweet chocolate, chopped
2 tablespoons unsalted butter, cut up, softened
1/2 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
1/2 teaspoon dark rum or 1/8 teaspoon rum flavoring
Freshly grated nutmeg for garnish, if desired
1 Heat oven to 350ºF. Combine all crust ingredients except butter in small bowl; stir in melted butter with fork until blended. Press into bottom and up sides of 9-inch glass pie plate. Bake 8 minutes or until light brown. Cool completely on wire rack.
2 Whisk 3/4 cup of the sugar, cornstarch, 1/4 teaspoon of the nutmeg and salt in large saucepan. Whisk in egg yolks. Slowly whisk in eggnog. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in chocolate until melted. Whisk in 2 tablespoons butter until melted; whisk in vanilla. Pour into large bowl. Place bowl in larger bowl of ice water; gently whisk until mixture is cold.
3 Beat cream, remaining 1 1/2 tablespoons sugar and 1/8 teaspoon nutmeg in medium bowl at medium-high speed until firm peaks form. Beat in rum. Fold half of the cream mixture into eggnog mixture; pour into crust. Mound remaining whipped cream mixture in center of pie, leaving rest of pie uncovered. Lightly sprinkle with freshly grated nutmeg. Refrigerate overnight or until set; store in refrigerator.
PER SERVING: 710 calories, 44 g total fat (25.5 g saturated fat), 8 g protein, 77 g carbohydrate, 290 mg cholesterol, 300 mg sodium, 2 g fiber