CHOCOLATE EGGNOG SWIRL PIE
For a fun holiday dessert, serve your Christmas eggnog in this creamy pie, swirled with chocolate.
Provided by Midwest Living
Categories Food
Time 1h7m
Number Of Ingredients 13
Steps:
- For crust, in a mixing bowl, combine the flour, nuts, brown sugar and grated chocolate. Add melted butter and mix well. Press mixture into a deep-dish, 9-inch pie plate, or 10-inch pie plate to form a crust.
- Bake in a 350 degree F oven for 12 minutes. Cool on wire rack.
- In a small bowl, stir the gelatin into the cold water. Set aside.
- In a medium saucepan, mix the granulated sugar, and cornstarch. Stir in eggnog. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in gelatin until dissolved.
- Divide mixture into 2 equal parts. Stir the melted chocolate into one portion. Stir rum into the remaining portion. Cover the surface of both with plastic wrap and cool completely.
- Fold whipped cream into rum portion. Spoon the rum-flavored cream portion into the cooled piecrust. Top with the chocolate mixture. Using a knife, gently swirl the chocolate into the white portion. Chill in the refrigerator at least 4 hours or until firm. Makes 8 servings.
CHOCOLATE SWIRL EGGNOG PIE
Saving this to try during the holidays. I found it somewhere online and it's attributed to Ruth Burkhar.
Provided by lazyme
Categories Pie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 511, Fat 30.8, SaturatedFat 15.8, Cholesterol 98.5, Sodium 204.5, Carbohydrate 47.9, Fiber 2.1, Sugar 30, Protein 8.6
CHOCOLATE EGGNOG SWIRL PIE
Our apartment complex issues a monthly "newsletter". This was in the February issue. NOTE: Cooking time includes chilling time.
Provided by Nana Lee
Categories Pie
Time 4h35m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
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