Chocolate Eggnog Swirl Pie

By oakleyj

This modern variation of an old-time favorite includes fresh ginger and a velvety cream cheese swirl.

Ingredients

• 1 1
• cupall-purpose flour
• 3/4 3/4
• cupfinely chopped nuts
• 1/4 1/4
• cuppacked brown sugar
• 1 1
• ouncesemisweet chocolate, grated
• 1/3 1/3
• cupbutter, melted
• 1 1
• envelopeunflavored gelatin
• 1/4 1/4
• cupcold water
• 1/2 1/2
• cupgranulated sugar
• 2 2
• tablespoonscornstarch
• 2 2
• cupsdairy or canned eggnog
• 1 1/2 1 1/2
• ouncessemisweet chocolate, melted
• 2 2
• tablespoonsrum or 1/2 teaspoon rum extract
• 1 1
• cupwhipping cream, whipped
• Grated fresh nutmeg (optional)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. For crust: Preheat oven to 350 degrees F. In a medium bowl, combine flour, nuts, brown sugar, and grated chocolate. Stir 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.

2. For filling: In a small bowl, stir gelatin into the cold water; 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.

3. Divide filling into two equal portions. To one portion, add melted chocolate; mix well. To the other portion, add rum; mix well. Cover surfaces of both fillings with plastic wrap; cool for 2 hours.

4. Fold whipped cream into the rum filling; 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.