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- Makes: 8 servings
- Prep
25 mins
- Cool
30 mins
- Bake
12 mins
Ingredients
-
1
cup
all-purpose flour
-
3/4
cup
finely chopped nuts
-
1/4
cup
packed brown sugar
-
1
ounce
semisweet chocolate, grated
-
1/3
cup
butter or margarine, melted
-
1
tablespoon
unflavored gelatin
-
1/4
cup
cold water
-
1/2
cup
granulated sugar
-
2
tablespoons
cornstarch
-
2
cups
dairy or canned eggnog
-
1 1/2
ounces
semisweet chocolate, melted
-
2
tablespoons
rum or 1/2 teaspoon rum extract
-
1
cup
whipping cream, whipped
Directions
-
For crust, in a mixing bowl, combine the flour, nuts, brown sugar and grated chocolate. Add melted butter and mix well. Press mixture into a deep-dish, 9-inch pie plate, or 10-inch pie plate to form a crust.
-
Bake in a 350 degree F oven for 12 minutes. Cool on wire rack.
-
In a small bowl, stir the gelatin into the cold water. Set aside.
-
In a medium saucepan, mix the granulated sugar, and cornstarch. Stir in eggnog. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in gelatin until dissolved.
-
Divide mixture into 2 equal parts. Stir the melted chocolate into one portion. Stir rum into the remaining portion. Cover the surface of both with plastic wrap and cool completely.
-
Fold whipped cream into rum portion. Spoon the rum-flavored cream portion into the cooled piecrust. Top with the chocolate mixture. Using a knife, gently swirl the chocolate into the white portion. Chill in the refrigerator at least 4 hours or until firm. Makes 8 servings.
