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Ingredients-
Chocolate Eggnog Swirl
  • 1 cup all-purpose flour
  • 3/4 cup finely chopped nuts (your choice)
  • 1/4 cup packed brown sugar
  • 1 ounce semisweet chocolate, grated
  • 1/3 cup butter, melted (or margerine)
    • FILLING
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup granulated sugar or granulated artificial sweetener
  • 2 tablespoons cornstarch
  • 2 cups dairy eggnog (or canned)
  • 1 1/2 ounces semisweet chocolate, melted
  • 2 tablespoons rum or 1/2 teaspoon rum extract
  • 1 cup whipping cream, whipped
    • Directions-
  • 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 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.
  • Sitr 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 piecrust.
  • Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
  • Chill at least 4 hours or until firm.
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