Best Chocolate Swirl Eggnog Pie Recipes

CHOCOLATE EGGNOG SWIRL PIE

Steps:

• CRUST:.
• Combine first 4 ingredients.
• Add melted butter and mix well.
• Press mixture into 9" pie plate, or 10" pie plate to form crust.
• Bake in 350 F oven for 12 minutes.
• Cool on wire rack.
• FILLING:.
• In small bowl, stir gelatin into the cold water and set aside.
• In medium saucepan, mix the sugar and cornstarch.
• Stir in eggnog.
• Cook until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Stir in gelatin until dissolved.
• Divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract) into the other.
• Cover surface with plastic wrap and cool completely.
• Fold whipped cream into the rum portion.
• Spoon the rum flavored portion into the cooled pie crust.
• Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
• Chill at least 4 hours or until firm.

CHOCOLATE-SWIRL EGGNOG PIE

Steps:

• 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., 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., 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., 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.

CHOCOLATE-SWIRL EGGNOG PIE RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.
• Editor's Note: This recipe was tested with commercially prepared eggnog.
• Originally published as Chocolate-Swirl Eggnog Pie in Country Woman Christmas
• Annual 2006, p44
• Nutritional Facts
• serving (1 slice) equals 463 calories, 27 g fat (13 g saturated fat), 78 mg cholesterol, 123 mg sodium, 49 g carbohydrate, 2 g fiber, 8 g protein.
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