Holiday Eggnog Pie

Photo: flickr user R.B. Boyer

Ingredients

bette leland

1 9" graham cracker crust

1 tablespoon unflavored gelatin

1/4 cup cold water

cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 cups eggnog

1 1/2 sqrs. unsweet. choc. melted

1 teaspoon vanilla

2 tablespoons rum

1 cup heavy cream whipped

1/4 cup confectioners' sugar

2 tablespoons rum

Preparation

Prepare crust. Sprinkle gelatin over water to soften. Mix sugar, cornstarch and salt in top of double boiler. Gradually stir in eggnog.

Cook over hot water stirring constantly, until thickened. Remove from heat and stir in the softened gelatin until dissolved. Divide filling in half. Add melted chocolate and vanilla to one half. Set aside. Allow remaining half to cool. then add the rum and whipped cream. Pour the rum-flavored mixture into the pie crust; then pour the chocolate mixture on top.Chill at least 6 hrs. or overnight.

TOPPING: fold sugar and rum into whipped cream. Pipe on top of pie; sprinkle with chocolate curls.