1 cup Ginger Snap Cookies crushed
1/2 cup Flour
3/4 cup Finely Chopped Nuts
1/4 cup Brown Sugar
1 oz. Semi Sweet Chocolate (grated)
1/3 cup Butter (melted)
1 t unflavored Gelatin
1/3 cup Sugar
2 T Cornstarch
1 1/2 cups Dairy Eggnog
2 oz Semi Sweet Chocolate (melted)
1 1/2 t Rum Extract
1 cup Whipping Cream
Crust: Combine crushed cookies, flour, nuts, brown sugar, and chocolate in food processor. When processed add the melted butter and process again, to stir. Press the mixture into the bottom and sides of a 9 inch pie plate to form crust. bake at 350 degrees for 12 minutes. Cool.
Filling: Stir gelatin into 2 T of cold water in a small bowl. Set aside.
Mix sugar and cornstarch in a medium saucepan. Stir in eggnog and cook over medium heat until thick and bubbly. Cook and stir 2 more minutes. Stir in gelatin mixture until it dissolves. Divide the mixture into two equal parts. Stir in 2 oz of melted chocolate into one portion. Stir the rum extract into the second portion. Cover the surface with plastic wrap and let cool completely.
Whip 2/3 cup of the heavy whipping cream in a chilled bowl. Fold into the rum-flavored portion and spoon into cooled piecrust. Spoon chocolate mixture over all. Using a knife gently swirl the chocolate into the rum flavored portion. Refrigerate for 6 hours until firm.
Trim the outside with optional 1 Cup Whipping cream mixed with 1 teaspoon dissolved gelatin. Sprinkle the edges with chocolate shavings or mini chocolate chips to decorate.