Recipe - Andys Chocolate Eggnog Layer Pie

1 Envelope unflavored gelatin
One half cup Water; cold
1/3 cup Sugar
2 tablespoon Cornstarch
One fourth teaspoon Salt
2 cup Commercial eggnog
1 One half Squares unsweetened
chocolate; melted
1 teaspoon Vanilla
1 9" pie shell; baked
1 teaspoon Rum extract
2 cup Whipping cream
One fourth cup Confectioners sugar
Chocolate curls; optional

In a small bowl, soften the gelatin in the water. Set aside. In a 1qt.
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
southernfoodadmin@list.miningco.com on behalf of

Recipe by: Aunt Bee's Mayberry Cookbook

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Feb 14,
1998