Yield: 6 Servings
|1 \N||Envelope unflavored gelatin|
|½ cup||Water; cold|
|2 cups||Commercial eggnog|
|1½ \N||Squares unsweetened chocolate; melted|
|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