BLACK BOTTOM EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, finely grind the gingersnap cookies.
• Drizzle the butter and heavy cream in and pulse until mixture becomes clumpy.
• Pour mixture in to 9-inch pie pan. Using the bottom of a wide glass, press the crumbs flat into the bottom of the pie pan, and use your fingers to press them up the sides.
• Bake for 10-12 minutes, then let cool completely.
• In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Over medium-high heat, whisk in the whole milk, stirring constantly until it steams and is almost boiling.
• Lower temperature to medium heat and add bittersweet chocolate, stirring for about 2-3 minutes until it is completely melted and the mixture thickens.
• Remove saucepan from heat. Whisk in butter pieces and vanilla and stir until mixture is smooth.
• Pour finished product into cooled pie shell, spread to even out if necessary, and refrigerate 2-4 hours*.
• In the bowl of a stand mixer fitted with a whisk attachment, add pudding mix and eggnog. Mix on low speed for 4-5 minutes until smooth, scraping sides and bottom of the bowl if necessary.
• Add cream, rum, and nutmeg, and whip on medium speed for about 6 minutes, then on high for another 3-4 minutes. Finished product should form soft peaks and have the consistency of whipped cream.
• In your cooled pie shell, top black bottom mixture with eggnog mousse, spreading and forming it to cover the chocolate completely.
• Garnish as desired with whipped cream, chocolate shavings, gingersnaps, and cherry. Refrigerate for at least another hour before serving.