Chocolate Swirl Eggnog Pie - cooking recipe

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

Preparation

For the crust:
Combine flour, brown sugar, nuts, baking chocolate.
Stir in melted butter and press mixture over bottom and sides of a
9-inch pie pan.
Bake in a 375F oven for 15 minutes.
Let cool completely.
Pour water into a small bowl and sprinkle with gelatin; set aside.
In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin.
Divide mixture in half and stir melted chocolate into one portion.
Refrigerate both portions until thick but not set.
In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust.
Spoon chocolate portion over top.
With a knife, gently swirl chocolate through cream layer.
Refrigerate until well chilled.
Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.