Shelly's Recipe

CHOCOLATE EGGNOG PIE

Category: Pies - Cream and Custard

1/2 cup all-purpose flour
1/3 cup ground walnuts
3 tablespoons packed brown sugar
1 tablespoon baking cocoa
1/4 cup reduced-fat butter, melted

Filling:
1/2 cup sugar
2 tablespoons cornstarch
2 cups eggnog
2-1/2 teaspoons unflavored gelatin
1/2 cup cold water, divided
2 tablespoons baking cocoa
3/4 teaspoon rum extract or 2 tablespoons light rum or good brandy
1 cup finely chopped toasted pecans, optional
2 cups whipped topping

Garnish:
1 container whipped topping
Ground nutmeg, optional

In a small bowl, combine the flour, walnuts, brown sugar and cocoa. Stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake at 375 for 8-10 minutes or until set. Cool completely on a wire rack.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; set aside.

Sprinkle gelatin over 1/4 cup cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into reserved eggnog mixture.

Divide mixture in half. Combine cocoa and remaining water; stir into one portion of eggnog mixture. Stir rum extract and pecans into the other portion. Cover and refrigerate mixtures until partially set.

Fold whipped topping into rum-flavored filling; spoon into crust. Gently spread chocolate filling over the top. (I am lazy and like to swirl the two fillings in the crust with a knife instead of having two distinct layers.) Cover and refrigerate for at least 2 hours before serving. Garnish with whipped topping and nutmeg.