Andys Chocolate Eggnog Layer Pie

6 Servings

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Andys Chocolate Eggnog Layer Pie Ingredients

1 Envelope unflavored gelatin	1 ts Vanilla
1/2 c Water; cold	1 9" pie shell; baked
1/3 c Sugar	1 ts Rum extract
2 tb Cornstarch	2 c Whipping cream
1/4 ts Salt	1/4 c Confectioners sugar
2 c Commercial eggnog	Chocolate curls; optional
1 1/2 Squares unsweetened

Instructions for Andys Chocolate Eggnog Layer Pie

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 Bees Mayberry Cookbook Busted by Barb; Beyond Biscuit Newsletter Issue 26 by southernfood-admin@list.miningco.com on behalf of Recipe by: Aunt Bees Mayberry Cookbook Posted to MC-Recipe Digest by "abprice@wf.net" on Feb 14, 1998

Main Ingredient: PieCuisine: Uncategorized