Chocolate-Swirl Eggnog Pie

• 1 cup all-purpose flour
• 3/4 cup finely chopped walnuts
• 1/4 cup packed brown sugar
• 1/3 cup butter, melted
• 3 tablespoons semisweet chocolate chips, melted
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 cups eggnog
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3/4 teaspoon rum extract
• 1/4 cup semisweet chocolate chips, melted
• 1 cup heavy whipping cream, whipped

1. In a bowl, combine the flour, walnuts, brown sugar, butter and chocolate. Press into a 9-in. pie plate. Bake at 375u0b0 for 12-15 minutes or until set. Cool completely on a wire rack.
2. For filling, in a small saucepan, combine the sugar and cornstarch. Stir in eggnog until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
3. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into eggnog mixture until gelatin is dissolved. Divide mixture in half. Stir rum extract into one half; fold chocolate into the other half. Cover and refrigerate until partially set.
4. Fold cream into rum-flavored filling; spoon into crust. Spoon chocolate filling over the top; cut through with a knife to swirl the chocolate. Cover and refrigerate for at least 2 hours before serving.

flour, walnuts, brown sugar, butter, chocolate chips, sugar, cornstarch, eggnog, unflavored gelatin, cold water, rum, semisweet chocolate chips, heavy whipping cream

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