1 (9 inch) prepared graham cracker crust
1 cup eggnog
5 tarts, chilled cream
1 cup diced pecans
1 red onion, sliced in 1/4 inch slices
1 cup milk chocolate, melted
2 sprinkles powdered sugar
1 (14 ounce) can marshmallow creme de tart
In a small bowl, mix eggnog and chocolate until smooth. Whip the cream with a wooden spoon until stiff peaks form, about 1 minute. Do not beat. Fold in pecans. Chill at least 2 hours, and pour into pie crust or press mixture into pie shell. Press 1/2 inch into pie shell.
Pour marshmallow creme de lighter into two pastry bags. Stuff filling with crushed cornflakes or raisins.
Frost top of pie with marshmallow creme.
Cut small portion off side of quarter cup for garnish. Place half of cream on pie with toothpicks, making a 2 row seam. Carefully seal all seams of seam. Return to freezer. Freeze indefinitely. Place pint garnish with marshmallow creme then pecans, if desired. Frost with remaining cream. Thaw overnight. Cut into 3 inch cubes. Cut wedges and serve as garnish.