Instructions: For the crust: Combine flour, brown sugar, nuts, baking chocolate.

Stir in melted butter and press mixture over bottom and sides of a 9-inch pie pan. Bake in a 375F oven for 15 minutes. Let cool completely. Pour water into a small bowl and sprinkle with gelatin; set aside. In a pan over medium heat, stir together cornstarch, sugar, and eggnog; cook, stirring, until thickened; stir in gelatin. Divide mixture in half and stir melted chocolate into one portion. Refrigerate both portions until thick but not set. In a bowl, beat whipping cream until soft peaks form; fold whipped cream and rum into white portion; then spoon into cooled crust. Spoon chocolate portion over top. With a knife, gently swirl chocolate through cream layer. Refrigerate until well chilled. Using a vegetable peeler, shave thin slices of semisweet chocolate into curls; sprinkle over top of pie.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.