Eggnog Chocolate Pie With Strawberries
This simple to prepare pie consists of an eggnogg and chocolate pudding mixture that is topped with strawberries and whipped cream.
2 frozen deep dish pastry shells, thawed and baked empty
2 boxes chocolate pudding and pie filling
2 1 lb bags frozen unsweetened strawberries, thawed
6 cups light eggnog
2 cups heavy cream
4 tbsp sugar, divided
Preheat oven to 350 degrees. Prepare pastry shells according to package directions. Set aside on a wire rack to cool until ready to use. In large saucepan over medium heat, whisk in pudding mix and eggnog gradually. Whisk together until smooth and completely combined. Stir continuously to prevent sticking in saucepan then bring to boil. Boil 3-5 minutes or until mixture thickens slightly. Remove from heat and ladle into pastry shells. Let stand 30 minutes at room temperature before refrigerating. Refrigerate for at least 2 hours or overnight. Meanwhile, in a medium bowl, combine strawberries and 2 tbsp sugar, until thoroughly coated. In a mixing bowl, add heavy cream. Beat on medium speed until soft peaks form, addiing 2 tbsp sugar gradually. Beat until stiff peaks form. Cover and refrigerate until ready to use. When Eggnog Chocolate Pie is ready to serve, top with Strawberries and whipped cream topping. Cut into 16 slices.
Number of Servings: 16