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Ingredients
- 1/4 c. cool water
- 1 env gelatin (1 Tbsp.)
- 2 Tbsp. cornstarch
- 1/2 c. sugar
- 2 c. prepared eggnog
- 1 1/2 ounce semisweet baking chocolate melted
- 1 c. whipping cream
- 6 Tbsp. rum crust
- 1 c. all-purpose flour
- 1/4 c. brown sugar packed
- 3/4 c. nuts minced
- 1 ounce semisweet baking chocolate -
- 1/3 c. butter
Directions
- For the crust: Combine flour, brown sugar, nuts, baking chocolate.
- Stir in melted butter and press mix over bottom and sides of a 9-inch pie pan. Bake in a 375F oven for 15 min. Let cold completely. Pour water into a small bowl and sprinkle with gelatin; set aside. In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, till thickened; stir in gelatin. Divide mix in half and stir melted chocolate into one portion. Chill both portions till thick but not set. In a bowl, beat whipping cream till soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust. Spoon chocolate portion over top. With a knife, gently swirl chocolate through cream layer. Chill till well chilled. Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.
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