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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 cup of all-purpose flour
3/4 cup of finely chopped nuts
1/4 cup of packed brown sugar
1 ounce of semisweet chocolate, grated
1/3 cup of butter, melted
1 envelope of unflavored gelatin
1/4 cup of cold water
1/2 cup of granulated sugar
2 tablespoons of cornstarch
2 cups of dairy or canned eggnog
1 1/2 ounces of semisweet chocolate, melted
2 tablespoons of rum or 1/2 teaspoon rum extract
1 cup of whipping cream, whipped
Grated fresh nutmeg (optional)
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, nuts, brown sugar, and grated chocolate. tir in melted butter. Press mixture onto the bottom and up the side of a deep-dish 9- or 10-inch pie pan or plate. Bake for 12 minutes. Cool on a wire rack.
In a small bowl, stir gelatin into the cold water and set aside.
In a medium saucepan, combine granulated sugar and cornstarch. Stir in eggnog. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in gelatin mixture until dissolved.
Divide filling into two equal portions.
To one portion, add melted chocolate and mix well.
To the other portion, add rum and mix well.
Cover surfaces of both fillings with plastic wrap. Cool for 2 hours.
Fold whipped cream into the rum filling and then spoon into crust. Top with the chocolate filling. Using a table knife or narrow metal spatula, gently swirl the chocolate filling into the rum filling to marble. Chill for 4 to 24 hours. If desired, sprinkle lightly with grated nutmeg.
Makes 8 servings
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Chocolate Eggnog Swirl Pie
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 cup of all-purpose flour
3/4 cup of finely chopped nuts
1/4 cup of packed brown sugar
1 ounce of semisweet chocolate, grated
1/3 cup of butter, melted
1 envelope of unflavored gelatin
1/4 cup of cold water
1/2 cup of granulated sugar
2 tablespoons of cornstarch
2 cups of dairy or canned eggnog
1 1/2 ounces of semisweet chocolate, melted
2 tablespoons of rum or 1/2 teaspoon rum extract
1 cup of whipping cream, whipped
Grated fresh nutmeg (optional)
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, nuts, brown sugar, and grated chocolate. tir in melted butter. Press mixture onto the bottom and up the side of a deep-dish 9- or 10-inch pie pan or plate. Bake for 12 minutes. Cool on a wire rack.
In a small bowl, stir gelatin into the cold water and set aside.
In a medium saucepan, combine granulated sugar and cornstarch. Stir in eggnog. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in gelatin mixture until dissolved.
Divide filling into two equal portions.
To one portion, add melted chocolate and mix well.
To the other portion, add rum and mix well.
Cover surfaces of both fillings with plastic wrap. Cool for 2 hours.
Fold whipped cream into the rum filling and then spoon into crust. Top with the chocolate filling. Using a table knife or narrow metal spatula, gently swirl the chocolate filling into the rum filling to marble. Chill for 4 to 24 hours. If desired, sprinkle lightly with grated nutmeg.
Makes 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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