A rich, dark chocolate ganache pudding base, topped with a light and fluffy eggnog mousse, and layered in a spicy gingersnap crust. Say goodbye to the holidays with style!
And just like that, Christmas is over again for another year.
Insert sad face.
Yep, the holiday season is drawing to a close, with only one more occasion to celebrate before the lull of winter sets in – New Year’s Eve! At least it’s a doozy, the last hurrah as we say our final goodbye to 2014.
It was a great year for me personally, because I launched this blog and made friends with lots of happy, wonderful, amazing, creative, beautiful, sweet, funny, talented other ladies who also think sharing part of their lives on the internet is good fun (and that’s just a handful of them!) I’ve found favor with thousands of followers who think that the recipes I share, like today’s Black Bottom Eggnog Pie, are as delicious as I think they are. And all that happened since June 2014.
Not too shabby.
But, in spite of some great television and movies, for the most part, 2014 was pretty crappy.
Thankfully, there were no record-breaking tsunamis or earthquakes or other natural disasters this year (unless you count the Polar Vortex), but the world drawing ever closer to war in unsettling.
The unintelligible and ever-changing mess that is Obamacare, the frighteningly close-to home Ebola epidemic that everyone seemed to forget about overnight, torturous ISIS and their responsibility for the loss of so many innocent lives.
Just yesterday, an AirAsia jet traveling over open water near Indonesia vanished. I’m sure you recall Malaysia Airlines Flight 370 going missing back in March.
For real? How on earth do two planes just happen to disappear?
We lost so many beloved entertainers this year as well, including golden age film stars Mickey Rooney and Shirley Temple, renowned poet Maya Angelou, the voice of SNL Don Pardo, comedienne Joan Rivers, radio legend Casey Kasem, musician Tommy Ramone, Oscar-winning actor Philip Seymour Hoffman, and one of my childhood favorites, Robin Williams.
The saddest part is that the things I mentioned…they’re just the tip of the iceberg. The most talked about headlines of the year.
A year that most of us will happily wave goodbye to. There’s nothing like a fresh 365 days to renew your hope, and faith in humanity.
OK, enough with the sad, depressing thoughts.
One thing you can have faith in is this pie!
Seriously, guys, 2014 may have sucked on paper, but it was great in my brain! I never in my wildest dreams would have thought I could be so creative in my own kitchen. I’m a pro at following recipes, but coming up with my own? Preposterous. Baking is a science.
And I was never very good at science. Numbers and letters should not be combined and then called an equation (Looking at you, too, algebra.)
I’ve surprised myself with the amount of things I’ve invented. I’m a Pinterest-aholic by nature, and I like to use it for inspiration and research when I have an idea for a recipe. I’m always shocked when I find out that my idea isn’t something I saw on a pin board that somehow wormed its way in to my subconscious before I finally plucked it out and attempted to make it a reality.
This Black Bottom Eggnog Pie is one of those “I Made This” recipes, similar to my BanaNutella Dream Pie, and my Pumpkin Chiffon French Silk Pie, which are also layered (I guess I really like to make pie.)
The inspiration for this delightful dessert came from three sources: Martha Stewart and her wonderful Southern Black Bottom Pie, a discontinued eggnog pie we used to make at our Publix bakery, and a bag of gingersnaps that was sitting in my pantry, begging to be used for something.
Yep. The crust is all gingersnap. The spice of the cookies, mingled with the rich, creamy bittersweet chocolate, and the fluffy sweet eggnog mousse is simply perfect. There’s really no better word.
It was an experiment that I threw together for Christmas dinner, and I just had to share it with you! The holidays may be ending, but you’ve got enough time left to make this, before the eggnog disappears off the shelves for another 10 months!
Thank you from the bottom of my heart! For finding my blog, reading my ramblings, drooling over my creations, and supporting me through it all. You have truly helped to make 2014 a year to remember – in a good way! Here’s to 2015, and only great things coming our way!
- 6 ounces gingersnap cookies (about 30 small cookies)
- 3 Tablespoons unsalted butter, melted
- 1 Tablespoon heavy cream
- ⅓ cup granulated sugar
- ⅓ cup Dutch processed cocoa powder
- 2 Tablespoons cornstarch
- ⅛ teaspoon salt
- 1½ cups whole milk
- 3 ounces bittersweet chocolate, finely chopped
- 2 Tablespoons unsalted butter, cut in to small pieces
- ½ teaspoon vanilla
- 1 - 1.85 ounce box vanilla pudding mix
- 16 ounces eggnog
- 8 ounces heavy cream
- 2-3 Tablespoons rum
- ¼ teaspoon nutmeg
- Whipped cream
- Chocolate shavings
- Gingersnap cookies
- Maraschino cherry
- Preheat oven to 350 degrees F.
- In a food processor, finely grind the gingersnap cookies.
- Drizzle the butter and heavy cream in 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.
- 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.
This week on MyCookingSpot.com…
…I shared the tastiest way to use leftover turkey! Toss it with some toasted almonds, dried cranberries, apples, and Greek yogurt, and you’ve got a perfect sandwich for lunch or dinner! Click the photo and be sure to check it out, and browse the site for more delicious recipes from the MCS ladies!
What are you most looking forward to in 2015?