Dessert Recipes

Eggnog Chocolate Chiffon Pie
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  • 1 1/3 cups graham cracker crumbs
  • 2 tbls sugar
  • 1/4 cup (1/2 stick) butter melted
  • 1/4 cup cold water
  • 2 tbls unflavored gelatin
  • 2 1/2 cups Swiss Valley Eggnog
  • 1/2 tsp. rum extract
  • 1 cup Swiss Valley Farms Whipping Cream
  • 1/4 cup chopped maraschino cherries
  • 1 square (1 oz.) semi-sweet chocolate coarsely grated

In a small bowl, mix together crumbs and sugar. Stir in melted butter. Press mixture firmly and evenly against bottom and sides of a 9-inch pie plate, building up slightly around the rim. Bake in preheated 350?F oven for 5 minutes. Cool on wire rack. Meanwhile, sprinkle gelatin on water to soften. In a 2-quart saucepan, heat 1 cup eggnog over low heat to simmering point. Add gelatin and stir to dissolve. Remove from heat; add remaining 1 1/2 cups eggnog and rum extract. Chill until partially set. Whip cream until stiff; fold into eggnog mixture. Fold in cherries and chocolate. Chill until mixture mounds. Turn into crust; chill. Serve garnished with sweetened whipped cream.
Dessert Recipes

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