Black Bottom Eggnog Pie - cooking recipe

Ingredients

1 tablespoon knox unflavored gelatin
1/4 cup cold water
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups eggnog
1 teaspoon vanilla
1 1/2 baker's semi-sweet chocolate baking squares
1/2 pint whipping cream
1/4 cup sugar
1 teaspoon rum extract

Preparation

In a small bowl dissolve gelatin in cold water.
Cook in saucepan on stove until thick stirring constantly: 1/3 cups sugar, 2 TBSP cornstarch, 1/4 tsp salt and 2 cups eggnog.
When cooked add softened gelatin, and stir until dissolved. Add 1 tsp vanilla.
Divide cooked mixture in half. Melt 1 1/2 squares chocolate and stir into one half of the cooked mixture and cool the plain half of the mixture.
Pour chocolate half into 9\" baked pie shell.
Whip 1/2 pint of whipping cream along with 1/4 cups sugar and 1 tsp rum extract. Fold into plain half of cooked mixture.
Layer plain mixture on top of chocolate mixture.
Garnish with additional whipped cream, chocolate shavings, or nutmeg if desired.
Chill and serve.