Chocolate Eggnog Swirl Pie

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.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Chill: 4 hrs to 24 hrs
  • Cool: 2 hrs
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Chocolate Eggnog Swirl Pie
Ingredients
3/4
cup finely chopped nuts
1/4
cup packed brown sugar
1
ounce semisweet chocolate, grated
1/3
1
envelope unflavored gelatin
1/4
cup cold water
2
tablespoons cornstarch
2
cups dairy or canned eggnog
1 1/2
ounces semisweet chocolate, melted
2
tablespoons rum or 1/2 teaspoon rum extract
1
cup whipping cream, whipped
 
Grated fresh nutmeg (optional)
Directions
    For crust:
  1. Preheat oven to 350 degrees F. 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:
  3. 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.
  4. 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.
  5. 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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