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Chocolate Swirl Eggnog Pie




Source of Recipe


Internet


List of Ingredients




1/4 c cold water
1 envelope gelatin (1 tbl)
2 tb cornstarch
1/2 c sugar
2 c prepared eggnog
1 1/2 oz semisweet baking chocolate melted
1 c whipping cream
6 tb rum

Chocolate Crust:
1 c all-purpose flour
1/4 c brown sugar, packed
3/4 c nuts, chopped
1 oz semisweet baking chocolate -
1/3 c butter


Recipe



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.