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Happy Eggnog Month
This recipe's been on the website for years. I finally made it! Chocolate Eggnog Pie is three layers of whipped dessert delight.
December is National Eggnog Month Follow all of the national food holidays on our American Food Holidays page!
Did you see last week's newsletter Marshmallow Fudge?
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Enjoy this Texas Cooking recipe and have a great week!
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Not heavy or stodgy like a Pecan Pie, Chocolate Egg Nog Pie is an airy three layer composite of Egg Nog, chocolate and fresh whipped cream. A real holiday surprise! From Patricia Mitchell's article on baked holiday desserts.
- 1 baked 9-inch pie shell
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups commercial eggnog
- 1-1/2 squares unsweetened baking chocolate, melted
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 2 cups whipping cream, divided
- 1/4 cup confectioners' sugar
- Soften gelatin in cold water, and set aside.
- Combine sugar, cornstarch and salt in a medium saucepan. Gradually stir in eggnog, and cook over medium heat, stirring constantly, until thickened. Cook an additional 2 minutes, and remove from heat. Add gelatin mixture, and stir until dissolved.
- Divide the filling in half, and set one half aside to cool. Stir in rum extract.
- To the other half, add the melted chocolate and vanilla and stir well. Pour into pie shell and refrigerate until filling is set.
- Once the remaining filling has completely cooled, beat 1 cup whipping cream until soft peaks form and fold it into the filling. Spread filling evenly in a second layer over the chilled filling in the pie shell.
- Beat remaining 1 cup of whipping cream until foamy. Gradually add confectioners' sugar, beating until soft peaks form. Spread over pie. Dust top of pie with sifted cocoa powder or chocolate curls, if desired.
Lone Star List
Here are some things that caught my eye this week!
- Sweet Life: Ancho-Guajillo Short Rib Chili, Happy Mothering: The Best Homemade Buttermilk Ranch Dressing recipe
- Texas Monthly: Recipe: Instant Pot Cranberry Sauce With Three Texas Twists - No matter which version you choose—margarita, chipotle, or grapefruit - it's delightfully easy to make. Paula Forbes.
- Houston Press: Navigating the Mexican Restaurants on Navigation: Doña María Mexican Café - great review and photos!
- On Sutton Place: Traditional Christmas Cookies: Pecan Tassies
- Marfa Public Redio: Keeping an Eye on the Winter Hummingbirds of the Trans-Pecos West Texas boasts among the greatest diversity of hummingbirds of any region in the country.
- David Siegel’s Chocolate Porn - High-end chocolate is a gift for yourself and your friends
- NYT Food: This Year's Best Pastry Cookbooks from Melissa Clark
- The Onion: Man’s Life Spent Occasionally Eating Barbecue In Between Doing Things He Hates
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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