Chocolate Eggnog Swirl Pie Recipes

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.

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.

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.