Black Bottom Eggnog Pie
Serve up holiday decadence with this Black Bottom Eggnog Pie. A spicy gingersnap crust holds a rich, dark chocolate ganache pudding base topped with a light and fluffy eggnog mousse.
about 30 small cookies
Black Bottom Layer
cut in to small pieces
Eggnog Mousse Layer
(1.85 ounce box) vanilla pudding mix
whole or low-fat
or rum extract
Preheat oven to 350 degrees F. In a food processor, finely grind the gingersnap cookies.
Drizzle the butter and heavy cream into the gingersnap crumbs and pulse until mixture becomes clumpy.
Pour mixture in to 9-inch pie pan. Using the bottom of a wide glass, press the crumbs flat into the bottom of the pie pan, and use your fingers to press them up the sides.
Bake for 10-12 minutes, then let cool completely.
Black Bottom Layer
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Over medium-high heat, whisk in the whole milk, stirring constantly until it steams and is almost boiling.
Lower temperature to medium heat and add bittersweet chocolate, stirring for about 2-3 minutes until it is completely melted and the mixture thickens.
Remove saucepan from heat. Whisk in butter pieces and vanilla and stir until mixture is smooth.
Pour finished product into cooled pie shell, spread to even out if necessary, and refrigerate 2-4 hours*.
In the bowl of a stand mixer fitted with a whisk attachment, add pudding mix and eggnog. Mix on low speed for 4-5 minutes until smooth, scraping sides and bottom of the bowl if necessary.
Add cream, rum, and nutmeg, and whip on medium speed for about 6 minutes, then on high for another 3-4 minutes. Finished product should form soft peaks and have the consistency of whipped cream.
In your cooled pie shell, top black bottom mixture with eggnog mousse, spreading and forming it to cover the chocolate completely.
Garnish as desired with whipped cream, chocolate shavings, gingersnaps, and cherry. Refrigerate for at least another hour before serving.
*If you're in a hurry, refrigerate filling for 30 minutes, then transfer it to the freezer for at least an hour. The pudding MUST set before you can top the pie with the eggnog mousse.
Black Bottom layer recipe adapted from
Black Bottom Eggnog Pie https://thecrumbykitchen.com/black-bottom-eggnog-pie/