Chocolate Eggnog Pie Recipe

Prep Time: 45 Minutes + Chilling
Makes: 8 Servings

Ingredients:
- 1/2 Cup of All-Purpose Flour
- 1/3 Cup of Ground Walnuts
- 3 Tbsp. of Brown Sugar
- 1 Tbsp. of Baking Cocoa
- 1/4 Cup of Reduced-Fat Butter; Melted
Filling Ingredients:
- 1/2 Cup of Sugar
- 2 Tbsp. of Cornstarch
- 2 Cups of Reduced-Fat Eggnog
- 2 1/2 Tsp. of Unflavored Gelatin
- 1/2 Cup of Cold Water; divded
- 2 Tbsp. of Baking Cocoa
- 3/4 Tsp of Rum Extract
- 2 Cups of Reduced-Fat Whipped Topping
- Addtional Reduced-Fat Whipped Topping; Optional
- Ground Nutmeg; Optional

Instructions:
1. Preheat oven to 375F. In a small bowl, mix together flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press the mixture into an ungreased 9-in pie plate. Bake for 8 to 10 minutes or until set. Cool crust completely on a wire rack.

2. For filling, in a heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat.

3. In a microwave-safe bowl, sprinkle gelatin over 1/4 cup of cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture.

4. Divide mixture in half. In a bowl, whisk cocoa and remaining water until blended; stir into one half of eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set.

5. Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over the top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped toppings and sprinkle with nutmeg.

Bon Appetit!