Andy's Chocolate Eggnog Layer Pie

Recipe Ingredients

1 packet		Unflavored gelatin
1/2 cup	118ml	Water - cold
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
2 cups	396g / 13oz	Commercial eggnog
3 oz	85g	Unsweetened chocolate - melted
1 teaspoon	5ml	Vanilla
1		Pie shell - baked
1 teaspoon	5ml	Rum extract
2 cups	474ml	Whipping cream
1/4 cup	49g / 1.7oz	Confectioners sugar
		Chocolate curls - optional

Recipe Instructions

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.

Source:
Aunt Bee's Mayberry Cookbook

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