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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Eggnog Swirl Pie

Makes: 8 servings
Prep 25 mins Chill 4 hrs to 24 hrs Cool 2 hrs Bake 350°F 12 mins
Chocolate Eggnog Swirl Pie
  • 1  cup  all-purpose flour
  • 3/4  cup  finely chopped nuts
  • 1/4  cup  packed brown sugar
  • 1  ounce  semisweet chocolate, grated
  • 1/3  cup  butter, melted
  • 1  envelope  unflavored gelatin
  • 1/4  cup  cold water
  • 1/2  cup  granulated sugar
  • 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.

For filling::

2. 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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