Chocolate Swirl Eggnog Pie
Saving this to try during the holidays. I found it somewhere online and it's attributed to Ruth Burkhar.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄4cup cold water
- 1tablespoon gelatin
- 2tablespoons cornstarch
- 1⁄2cup sugar
- 2cups prepared eggnog
- 1 1⁄2ounces semisweet baking chocolate, melted
- 1cup whipping cream
- 6tablespoons rum
Chocolate Pie Crust
- 1
- 1⁄4
- 3⁄4cup nuts, chopped
- 1ounce semisweet baking chocolate, melted
- 1⁄3cup 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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