Chocolate Eggnog Swirl Pie
Recipe from
Better Homes and Gardens
Long considered a traditional Christmas beverage, eggnog is blended with chocolate and rum and then divided into two separate fillings to create this elegantly swirled pie recipe.
Servings:
8 servings
Prep Time:
25 mins
Total Time:
6 hrs 37 mins
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Ingredients
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1 cupall-purpose floursee savings
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3/4 cupfinely chopped nutssee savings
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1/4 cuppacked brown sugarsee savings
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1 ouncesemisweet chocolate, gratedsee savings
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1/3 cupbutter, meltedsee savings
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1 envelopeunflavored gelatinsee savings
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1/4 cupcold watersee savings
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1/2 cupgranulated sugarsee savings
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2 tablespoonscornstarchsee savings
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2 cupsdairy or canned eggnogsee savings
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1-1/2 ouncessemisweet chocolate, meltedsee savings
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2 tablespoonsrum or 1/2 teaspoon rum extractsee savings
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1 cupwhipping cream, whippedsee savings
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Grated fresh nutmeg (optional)see savings
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Directions
1.
Preheat oven to 350 degrees F. For crust: In a medium bowl, combine flour, nuts, brown sugar, and grated chocolate. Stir in melted butter. Press mixture onto the bottom and up the side of a deep-dish 9- or 10-inch pie pan or plate. Bake for 12 minutes. Cool on a wire rack.
2.
For filling: In a small bowl, stir gelatin into the cold water; set aside. In a medium saucepan, combine granulated sugar and cornstarch. Stir in eggnog. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in gelatin mixture until dissolved.
3.
Divide filling into two equal portions. To one portion, add melted chocolate; mix well. To the other portion, add rum; mix well. Cover surfaces of both fillings with plastic wrap; cool for 2 hours.
4.
Fold whipped cream into the rum filling; spoon into crust. Top with the chocolate filling. Using a table knife or narrow metal spatula, gently swirl the chocolate filling into the rum filling to marble. Chill for 4 to 24 hours. If desired, sprinkle lightly with grated nutmeg. Makes 8 servings.
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