Better Homes and Gardens. As Always, use the best chocolate...and the best eggnog. Here's a link to Cooking with Amy's recent Eggnog Product Taste Test!
Chocolate Eggnog Swirl Pie
cup packed brown sugar
2 ounces dark chocolate, grated
cup sweet butter melted
envelope unflavored gelatin
cup cold water
cup granulated sugar
cups quality eggnog
ounces of dark semisweet chocolate, melted
tablespoons of rum or 1/2 teaspoon rum extract
cup of whipping cream, whipped
Grated fresh Nutmeg
Preheat oven to 350.
In medium bowl, combine flour, nuts, brown sugar, and grated chocolate. Stir in melted butter. Press mixture onto bottom and up sides of deep-dish 9 or 10 inch pie plate. Bake for 12 minutes. Cool on wire rack.
In small bowl, stir gelatin into cold water; set aside. In 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.
Divide filling into two equal portions. To one portion, add melted chocolate; mix well. To other portion, add rum; mix well. Cover surfaces of both fillings with plastic wrap; cool for 2 hours.
Fold whipped cream into rum filling; spoon into crust. Top with chocolate filling. Using table knife or narrow metal spatula, gently swirl chocolate filling into rum filling to marble. Chill for 4 to 24 hours. Sprinkle lightly with grated nutmeg.