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Chocolate-Swirl Eggnog Pie

 Chocolate-Swirl Eggnog Pie
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.
8 ServingsPrep: 45 min. + chilling


  • 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


  • 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.
  • 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.
  • In a small bowl, sprinkle gelatin over cold water; let stand for 1

2 of 2

Chocolate-Swirl Eggnog Pie (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 463 calories, 27 g fat (13 g saturated fat), 78 mg cholesterol, 123 mg sodium, 49 g carbohydrate, 2 g fiber, 8 g protein.