Chocolate-Swirl Eggnog Pie |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
My mom has been collecting recipes for 25 years, and her file is huge. Before I got married, I copied down all my favorites, including this creamy pie. Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup finely chopped walnuts |
1/4 cup packed brown sugar |
1/3 cup butter, melted |
3 tablespoons semisweet chocolate chips, melted |
filling: |
1/2 cup sugar |
2 tablespoons cornstarch |
2 cups eggnog |
1 envelope unflavored gelatin |
1/4 cup cold water |
3/4 teaspoon rum extract |
1/4 cup semisweet chocolate chips, melted |
1 cup heavy whipping cream, whipped |
Directions:
1. In a bowl, combine the flour, walnuts, brown sugar, butter and chocolate. Press into a 9-in. pie plate. Bake at 375° for 12-15 minutes or until set. Cool completely on a wire rack.
2. For filling, in a small saucepan, combine the sugar and cornstarch. Stir in eggnog until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
3. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into eggnog mixture until gelatin is dissolved. Divide mixture in half. Stir rum extract into one half; fold chocolate into the other half. Cover and refrigerate until partially set.
4. Fold cream into rum-flavored filling; spoon into crust. Spoon chocolate filling over the top; cut through with a knife to swirl the chocolate. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
|
|