Preparation:
For Crust, combine flour, nuts, brown sugar, and grated chocolate in a mixing bowl. Add melted margarine or butter; mix well. Press mixture into the bottom and sides of a 9-inch pie plate to form a crust. Bake in a 350 F oven for 12 minutes. Cool on a wire rack.
For Filling, stir gelatin into 2 tablespoons cold water in a small bowl; set aside. Mix granulated sugar and cornstarch in a medium saucepan. Stir in eggnog. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Stir in gelatin mixture till dissolved. Divide mixture into two equal parts. Stir melted chocolate into one portion; stir in rum into remaining portion. Cover the surface of each with plastic wrap and cool completely.
Whip 2/3 cup of the whipping cream in a chilled bowl. Fold into rum-flavor portion of filling and spoon into the cooled piecrust. Spoon chocolate mixture over all. Using a knife, gently swirl the chocolate into the rum-flavor portion. Refrigerate at least 6 hours till firm. To serve, whip remaining 1/3 cup cream in a chilled small, deep bowl with an electric mixer on medium speed till stiff peaks form. Garnish pie with whipped cream. Decoreate with chocolate shavings, if desired. |
