Andy's chocolate eggnog layer pie

Yield: 6 Servings

Measure Ingredient
1 \N Envelope unflavored gelatin
½ cup Water; cold
⅓ cup Sugar
2 tablespoons Cornstarch
¼ teaspoon Salt
2 cups Commercial eggnog
1½ \N Squares unsweetened chocolate; melted
1 teaspoon Vanilla
1 \N 9\" pie shell; baked
1 teaspoon Rum extract
2 cups Whipping cream
¼ cup Confectioners sugar
\N \N Chocolate curls; optional

In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt.

saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 minutes. Remove from the heat and add the gelatin mixture, stirring until dissolved.

Divide the filling in half, setting half aside to cool. Add the melted chocolate and vanilla to half; stir well, and pour into the pie shell.

Chill until set.

Add rum extract to the remaining filling. Whip 1 cup of cream and fold into the cooled mixture. Spoon over the chocolate layer and chill.

Whip the remaining cream and add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, and garnish with chocolate curls, if desired. Serves 6 to 8. Source: Aunt Bee's Mayberry Cookbook Busted by Barb; Beyond Biscuit Newsletter Issue 26 by southernfood-admin@... on behalf of Recipe by: Aunt Bee's Mayberry Cookbook Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 14, 1998

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