Chocolate Eggnog Swirl Pie

Our apartment complex issues a monthly "newsletter". This was in the February issue. NOTE: Cooking time includes chilling time.

• Ready In: 4 hrs 35 mins
• Serves: 6-8

Ingredients

• CRUST

• 1  cup all-purpose flour
• 3⁄4 cup  finely chopped  nuts (your choice)
• 1⁄4 cup  packed brown sugar
• 1  ounce  semisweet chocolate, grated
• 1⁄3 cup butter, melted (or margarine)

• FILLING

• 1  tablespoon unflavored gelatin
• 1⁄4 cup cold water
• 1⁄2 cup granulated sugar or 1⁄2 cup  granulated artificial sweetener
• 2  tablespoons cornstarch
• 2  cups  dairy eggnog (or canned)
• 1 1⁄2 ounces  semisweet chocolate, melted
• 2  tablespoons rum or 1⁄2 teaspoon  rum extract
• 1  cup  whipping cream, whipped

Directions

1. CRUST:
2. Combine first 4 ingredients.
3. Add melted butter and mix well.
4. Press mixture into 9" pie plate, or 10" pie plate to form crust.
5. Bake in 350 F oven for 12 minutes.
6. Cool on wire rack.
7. FILLING:
8. In small bowl, stir gelatin into the cold water and set aside.
9. In medium saucepan, mix the sugar and cornstarch.
10. Stir in eggnog.
11. Cook until thickened and bubbly.
12. Cook and stir for 2 minutes more.
13. Stir in gelatin until dissolved.
14. Divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract) into the other.
15. Cover surface with plastic wrap and cool completely.
16. Fold whipped cream into the rum portion.
17. Spoon the rum flavored portion into the cooled pie crust.
18. Top this with the chocolate mixture and gently swirl the chocolate portion into the white portion.
19. Chill at least 4 hours or until firm.