Chocolate Swirl Eggnog Pie

Saving this to try during the holidays. I found it somewhere online and it's attributed to Ruth Burkhar.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 1⁄4 cup cold water
• 1  tablespoon gelatin
• 2  tablespoons cornstarch
• 1⁄2 cup sugar
• 2  cups  prepared  eggnog
• 1 1⁄2 ounces  semisweet baking chocolate, melted
• 1  cup  whipping cream
• 6  tablespoons rum

• Chocolate Pie Crust

• 1  cup all-purpose flour
• 1⁄4 cup brown sugar, packed
• 3⁄4 cup  nuts, chopped
• 1  ounce  semisweet baking chocolate, melted
• 1⁄3 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.