Chocolate Swirl Eggnog Pie

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READY IN: 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 1
    tablespoon gelatin
  • 2
    tablespoons cornstarch
  • 12
    cup sugar
  • 2
    cups prepared eggnog
  • 1 12
    ounces semisweet baking chocolate, melted
  • 1
    cup whipping cream
  • 6
    tablespoons rum
  • Chocolate Pie Crust
  • 14
    cup brown sugar, packed
  • 34
    cup nuts, chopped
  • 1
    ounce semisweet baking chocolate, melted
  • 13
    cup butter
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DIRECTIONS

  • For the crust:
  • Combine flour, brown sugar, nuts, baking chocolate.
  • Stir in melted butter and press mixture over bottom and sides of a
  • 9-inch pie pan.
  • Bake in a 375F oven for 15 minutes.
  • Let cool completely.
  • Pour water into a small bowl and sprinkle with gelatin; set aside.
  • In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.
  • Divide mixture in half and stir melted chocolate into one portion.
  • Refrigerate both portions until thick but not set.
  • In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.
  • Spoon chocolate portion over top.
  • With a knife, gently swirl chocolate through cream layer.
  • Refrigerate until well chilled.
  • Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.
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