1 (9 inch) chocolate wafer pie crust
1 tbsp. unflavored gelatin
1/4 c. cold water
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 c. eggnog
2 sq. unsweetened chocolate, melted
1 tsp. vanilla
2 tbsp. light rum
1 c. heavy cream, whipped

Prepare pie crust. Sprinkle gelatin on water to soften.

In saucepan mix together sugar, cornstarch and salt. Slowly stir in eggnog. Cook in top of double boiler, stirring constantly until thickened. Remove from heat and stir in soften gelatin until dissolved.

Divide filling in half. Add melted chocolate and vanilla to one half. Add rum and fold in whip cream to other half. Pour chocolate mixture into pie shell then whip cream mixture. Chill overnight.