Chocolate Eggnog Swirl Pie
cup packed brown sugar
ounce semisweet chocolate, grated
cup butter, melted
envelope unflavored gelatin
cup cold water
cup granulated sugar
cups dairy or canned eggnog
ounces semisweet chocolate, melted
tablespoons rum or 1/2 teaspoon rum extract
cup whipping cream, whipped
Grated fresh nutmeg (optional)
- 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.
- 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.
- 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.
- 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.