Guilty Pleasures: Quick Eggnog Pie

I was given the pleasure to review a wonderful cookbook called "Guilty Pleasures" by Gwen McKee and Barbara Mosely. I was like "ohhh time to bring out the fat pants"! There are so many fantastic recipes ranging from cakes to pies to breakfast sweets and anything in between for any occasion that you might want to have a sweet. Recipes are well written, easy to follow and you know that when you make one of them in the book, that it has been perfected.

I choose an easier recipe to start out. This pie has a very rich flavor, absolutely amazing. However, if you don't like eggnog, you will NOT like this pie. I used rum instead of vanilla flavoring and it added another level of flavor, almost a kick. A small piece was definitely enough!

QUICK EGGNOG PIE

1 envelope unflavored gelatin
3 tblsp cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped
1/4 cup sugar
1/4 tsp salt
2 tsp vanilla or rum flavoring [I used rum!]
1 (9-inch) graham cracker pie shell
Nutmeg for garnish

• Soften gelatin in cold water. 
• Warm eggnog over direct low heat. Stir in softened gelatin, and continue heating until completely dissolved. Chill until partially set, then beat until smooth.
• Into stiffly whipped cream, beat sugar, salt and flavoring. 
• Fold into eggnog mixture. Pour into pie shell. 
• Chill 2-4 hours. Garnish with nutmeg. Serves 8.

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Chocolate Raspberry Tofu Pie

Yes, you read that right! Its a MUST try! Not what I expected at ALL, but I'm so glad I did.

CHOCOLATE RASPBERRY TOFU PIE

10 oz semi-sweet chocolate
1 12.3-oz shelf-stable package firm silken tofu
1 tblsp pure maple syrup
1 tsp vanilla extract
1 cup frozen raspberries, thawed
1/2 cup confectioners' sugar
1 9-inch graham cracker pie crust
Fresh raspberries for garnish

Using which ever method you prefer, melt the chocolate. I like using the double boiler method--works best for me.

Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners' sugar and process until very smooth; scraping down the sides as necessary.

Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with fresh raspberries, if desired.