“Saving this to try during the holidays. I found it somewhere online and it's attributed to Ruth Burkhar.”
READY IN:
20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 14 cup cold water
  • 1 tablespoon gelatin
  • 2 tablespoons cornstarch
  • 12 cup sugar
  • 2 cups prepared eggnog
  • 1 12 ounces semisweet baking chocolate, melted
  • 1 cup whipping cream
  • 6 tablespoons rum
  • Chocolate Pie Crust
  • 1 cup all-purpose flour
  • 14 cup brown sugar, packed
  • 34 cup nuts, chopped
  • 1 ounce semisweet baking chocolate, melted
  • 13 cup butter

Directions

  1. For the crust:
  2. Combine flour, brown sugar, nuts, baking chocolate.
  3. Stir in melted butter and press mixture over bottom and sides of a
  4. 9-inch pie pan.
  5. Bake in a 375F oven for 15 minutes.
  6. Let cool completely.
  7. Pour water into a small bowl and sprinkle with gelatin; set aside.
  8. In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.
  9. Divide mixture in half and stir melted chocolate into one portion.
  10. Refrigerate both portions until thick but not set.
  11. In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.
  12. Spoon chocolate portion over top.
  13. With a knife, gently swirl chocolate through cream layer.
  14. Refrigerate until well chilled.
  15. Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.

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