1 envelope unflavored gelatin
1/2 c. water
1/3 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 c. commercial eggnog
1 1/2 sqs. unsweetened chocolate, melted
1 tsp. vanilla extract
1 baked 9 inch pastry shell
1 tsp. rum extract
2 c. whipping cream, divided
1/4 c. powdered sugar
Chocolate curls (optional)

Soften gelatin in water; set aside. Combine sugar, cornstarch and salt in a 1- quart saucepan; gradually stir in eggnog. Cook over medium heat, stirring constantly, until thickened; cook 2 minutes. Remove from heat and add gelatin mixture; stir until dissolved. Divide filling in half; set one half aside to cool. Add melted chocolate and vanilla to other half of filling; stir well and pour into pastry shell. Chill until filling is set. Add rum extract to remaining filling. Whip 1 cup whipping cream, and fold into cooled mixture. Spoon over chocolate layer and chill. Whip remaining whipping cream; add powdered sugar. Spread over pie; garnish with chocolate curls, if desired. Yield: 1 (9 inch) pie.