Chocolate-Swirl Eggnog Pie Recipe
Chocolate-Swirl Eggnog Pie Recipe photo by Taste of Home
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Chocolate-Swirl Eggnog Pie Recipe

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My mom has been collecting recipes for 25 years, and her file is huge. Before I got married, I copied down all my favorites, including this creamy pie.—Angela Goodman, Moscow, Idaho
TOTAL TIME: Prep: 45 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 8 servings


  • 1 cup all-purpose flour
  • 3/4 cup finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 1/3 cup butter, melted
  • 3 tablespoons semisweet chocolate chips, melted
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups eggnog
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3/4 teaspoon rum extract
  • 1/4 cup semisweet chocolate chips, melted
  • 1 cup heavy whipping cream, whipped

Nutritional Facts

1 slice: 463 calories, 27g fat (13g saturated fat), 78mg cholesterol, 123mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 8g protein.


  1. In a bowl, combine the flour, walnuts, brown sugar, butter and chocolate. Press into a 9-in. pie plate. Bake at 375° for 12-15 minutes or until set. Cool completely on a wire rack.
  2. For filling, in a small saucepan, combine the sugar and cornstarch. Stir in eggnog until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  3. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into eggnog mixture until gelatin is dissolved. Divide mixture in half. Stir rum extract into one half; fold chocolate into the other half. Cover and refrigerate until partially set.
  4. Fold cream into rum-flavored filling; spoon into crust. Spoon chocolate filling over the top; cut through with a knife to swirl the chocolate. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Chocolate-Swirl Eggnog Pie in Country Woman Christmas Annual 2006, p44

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