Makeover Chocolate Eggnog Pie

• 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
• 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
• 2 cups reduced-fat whipped topping
• 1/2 cup reduced-fat whipped topping
• Ground nutmeg, optional

1. 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 375u0b0 for 8-10 minutes or until set. Cool completely on a wire rack.
2. 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.
3. 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.
4. Divide mixture in half. Combine cocoa and remaining water; stir into one portion of eggnog mixture. Stir rum extract into the other portion. Cover and refrigerate mixtures until partially set.
5. Fold whipped topping into rum-flavored filling; spoon into crust. Gently spread chocolate filling over the top. Cover and refrigerate for at least 2 hours before serving. Garnish with whipped topping and nutmeg.

allpurpose, ground walnuts, brown sugar, baking cocoa, butter, sugar, cornstarch, eggnog, unflavored gelatin, cold water, baking cocoa, rum, topping, topping, ground nutmeg

Taken from www.tasteofhome.com/recipes/makeover-chocolate-eggnog-pie/ (may not work)