Chocolate Swirl Eggnog Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Saving this to try during the holidays. I found it somewhere online and it's attributed to Ruth Burkhar. Ingredients:
1/4 cup cold water |
1 tablespoon gelatin |
2 tablespoons cornstarch |
1/2 cup sugar |
2 cups prepared eggnog |
1 1/2 ounces semisweet baking chocolate, melted |
1 cup whipping cream |
6 tablespoons rum |
1 cup all-purpose flour |
1/4 cup brown sugar, packed |
3/4 cup nuts, chopped |
1 ounce semisweet baking chocolate, melted |
1/3 cup butter |
Directions:
1. For the crust:
2. Combine flour, brown sugar, nuts, baking chocolate.
3. Stir in melted butter and press mixture over bottom and sides of a
4. 9-inch pie pan.
5. Bake in a 375F oven for 15 minutes.
6. Let cool completely.
7. Pour water into a small bowl and sprinkle with gelatin; set aside.
8. In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.
9. Divide mixture in half and stir melted chocolate into one portion.
10. Refrigerate both portions until thick but not set.
11. In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.
12. Spoon chocolate portion over top.
13. With a knife, gently swirl chocolate through cream layer.
14. Refrigerate until well chilled.
15. Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.
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