Chocolate Swirl Eggnog Pie

• cold water1⁄4 cup
• gelatin↗1 tablespoon
• cornstarch↗2 tablespoons
• sugar↗1⁄2 cup
• prepared eggnog2 cups
• semisweet baking chocolate, melted↗1 1⁄2 ounces

  melted

• whipping cream↗1 cup
• rum↗6 tablespoons
• Chocolate Pie Crust
• all-purpose flour↗1 cup
• brown sugar, packed↗1⁄4 cup

  packed

• nuts, chopped3⁄4 cup

  chopped

• semisweet baking chocolate, melted↗1 ounce

  melted

• butter↗1⁄3 cup

Step-by-step instructions

1. 1

   Combine flour, brown sugar, nuts, baking chocolate.

2. 2

   Stir in melted butter and press mixture over bottom and sides of a

3. 3

   9-inch pie pan.

4. 4

   Bake in a 375F oven for 15 minutes.

5. 5

   Let cool completely.

6. 6

   Pour water into a small bowl and sprinkle with gelatin; set aside.

7. 7

   In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.

8. 8

   Divide mixture in half and stir melted chocolate into one portion.

9. 9

   Refrigerate both portions until thick but not set.

10. 10

    In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.

11. 11

    Spoon chocolate portion over top.

12. 12

    With a knife, gently swirl chocolate through cream layer.

13. 13

    Refrigerate until well chilled.

14. 14

    Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.