Chocolate Eggnog Layer Pie
1 Envelope unflavored gelatin
1/2 c -Water, cold
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Commercial eggnog
1 1/2 Squares unsweetened chocolate, melted
1 ts Vanilla
1 9" pie shell; baked
1 ts Rum extract
2 c Whipping cream
1/4 c Confectioners sugar
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 mins. 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.
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