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Andy's Chocolate Eggnog Layer Pie

Author/Submitted by:
Servings: 6
Categories: Chocolate / Desserts / Pies & Pastries

1  Envelope  unflavored gelatin
1/2  cup  Water, cold
1/3  cup  Sugar
2  tablespoons  Cornstarch
1/4  teaspoon  Salt
2  cups  Commercial eggnog
1 1/2  Squares  unsweetened chocolate, melted
1  teaspoon  Vanilla
1  9"  pie shell, baked
1  teaspoon  Rum extract
2  cups  Whipping cream
1/4  cup  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 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

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