For a fun holiday dessert, serve your Christmas eggnog in this creamy pie, swirled with chocolate.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • Bake in a 350 degree F oven for 12 minutes. Cool on wire rack.

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  • In a small bowl, stir the gelatin into the cold water. Set aside.

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  • 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.

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  • 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.

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  • 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.

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