Chocolate Swirl Eggnog Pie Recipes

CHOCOLATE EGGNOG SWIRL PIE

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 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:

• 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.