Serves: 8
Total Calories: 146
In a medium saucepan, mix sugar, cocoa powder, gelatine, and nutmeg. Stir in 1 cup of the eggnog let stand 1 minute. Stir over low heat until gelatine dissolves.
Stir in remaining eggnog and rum. Pour into a large bowl. Place bowl in a larger bowl which contains cold water and ice. Stir until mixture mounds on a spoon. Remove bowl from ice water.
Fold in whipped cream. Mound into pastry shell. Chill until firm.
Garnish with sweetened whipped cream and chocolate curls if desired.
This Choconog Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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