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1
cup all-purpose flour
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3/4
cup finely chopped nuts
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1/4
cup packed brown sugar
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1
ounce semisweet chocolate, grated
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1/3
cup butter, melted
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1
envelope unflavored gelatin
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1/4
cup cold water
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1/2
cup granulated sugar
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2
tablespoons cornstarch
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2
cups dairy or canned eggnog
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1 1/2
ounces semisweet chocolate, melted
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2
tablespoons rum or 1/2 teaspoon rum extract
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1
cup whipping cream, whipped
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Grated fresh nutmeg (optional)
1. For crust: 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: 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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