Recipe for cooking holiday eggnog pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Holiday Eggnog Pie

Crumb Crust
1 1/2 c. graham cracker crust
1/4 c. sugar
1/4 c. chopped almonds
1 tsp. ground cinnamon
1/4 c. melted butter

Combine crust ingredients in a sm. bowl. Press the mixture on bottom and sides of a buttered 10-in. pie pan.

Filling
1 env. unflavored gelatin
1/4 c. cold water
1/3 c. sugar
2 Tbsp. cornstarch
1/8 tsp. salt
2 c. canned eggnog
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 tsp. vanilla extract or flavoring
2 Tbsp. rum
1 c. whipping cream, whipped

Sprinkle gelatin over water to soften. Mix sugar, cornstarch and salt in top of a double boiler. Gradually stir in eggnog. Cook over hot, not boiling, water, stirring constantly until thickened. Remove from heat and stir in softened gelatin until dissolved. Divide filling in half. Add melted chocolate and vanilla extract or flavoring to one half. Set aside. Allow remaining half to cool; then fold in rum and whipped cream. Pour the rum-flavored mixture into the pie shell. Let set in refrigerator. Pour chocolate mixture on top. Chill at least 6 hours or overnight. Several hours before serving, make topping.

Topping
1/4 c. powdered\sugar
1 to 4 Tbsp. rum
1 c. whipping cream, whipped
Chocolate curls (optional)

Fold sugar and rum into whipped cream. Pipe onto top of pie with a pastry tube or swirl on top. Sprinkle with chocolate curls, if desired. Chill before serving.