2Press this mixture into a pie plate to form the crust, taking care to make the crust even on the bottom and up the sides. You may find it useful to press the mixture into your pie tin with another tin—pressing mixture firmly and evenly into the bottom one. Set aside while preparing filling.
3Pour the eggnog into a double boiler (bain marie). Heat the eggnog to boiling over a low heat inside the double boiler, on the stovetop. Stir constantly to prevent burning or boiling over.
4Add the chocolate chips, when the eggnog has warmed up. Mix through to aid melting.
5Add some softened gelatin as well as the milk into this boiling mixture. Keep stirring the mixture until the gelatin is fully dissolved.
6Turn off the stove once the mixture has been fully allowed to dissolve. Let the mixture cool to room temperature.
7Getly fold in the whipped cream when mixture begins to thicken. Pour pie filling into the previously prepared pie shell and level.
8Refrigerate thoroughly. It is a good idea to cover with plastic clig film to prevent fridge odors tainting the pie.
9Serve. Topwith whipped cream, yogurt or a berry coulis.
10Finish the pie off with a few decorative-only specialties.
Edit WarningsAlways take care when using the stove.Edit Things You'll NeedMixing bowlWooden spoonPie plateDouble boilerStirring implementEdit Related wikiHowsHow to Make Eggnog PieHow to Make EggnogHow to Make Eggnog French ToastHow to Make Chocolate EggnogHow to Make Eggnog Tea CookiesHow to Make Eggnog GrogHow to Make an Eggnog MartiniHow to Write EggnogEdit Sources and CitationsAdapted from http://www.delilah.com/pages/recipes.html?feed=445391&article=6472901Article Info Featured Article
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