Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         cup           all-purpose flour
3/4       cup           finely chopped nuts
1/4       cup           packed brown sugar
1         ounce         semisweet chocolate, grated
1/3       cup           margarine or butter, melted
1         teaspoon      unflavored gelatin
1/3       cup           granulated sugar
2         tablespoons   cornstarch
1 1/2     cups          dairy eggnog or canned eggnog
2         ounces        semisweet chocolate, melted
2         tablespoons   rum or 1/2 teaspoon rum extract
1         cup           whipping cream
                        Chocolate shavings (optional)

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.