Chocolate Eggnog Pie

(Courtesy of Taste of Home)

Ingredients:
1/2 c. all-purpose flour
1/3 c. ground walnuts
3 Tbsp. packed brown sugar
1 Tbsp. baking cocoa
1/4 c. reduced-fat butter, melted
FILLING:
1/2 c. sugar
2 Tbsp. cornstarch
2 c. eggnog
2 1/2 tsp. unflavored gelatin
1/2 c. cold water, divided
2 Tbsp. baking cocoa
3/4 tsp. rum extract
2 c. reduced-fat whipped topping
GARNISH:
1/2 c. reduced-fat whipped topping
Ground nutmeg, optional

Directions:
In a small bowl, combine the flour, walnuts, brown sugar and cocoa. Stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9 inch pie plate. Bake at 375 degrees for 8-10 minutes or until set. Cool completely on a wire rack.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; set aside.

Sprinkle gelatin over 1/4 cup cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into reserved eggnog mixture.

Divide mixture in half. Combine cocoa and remaining water; stir into one portion of eggnog mixture. Stir rum extract into the other portion. Cover and refrigerate mixtures until partially set.

Fold whipped topping into rum-flavored filling; spoon into crust. Gently spread chocolate filling over the top. Cover and refrigerate for at least 2 hours before serving. Garnish with whipped topping and nutmeg.

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