30 June 2007

Andy's Chocolate Eggnog Layer Pie

Title: Andy's Chocolate Eggnog Layer PieYield: 6Ingredients:
1 Envelope unflavored gelatin 1/2 cups WATER; COLD 1/3 cups Sugar 2 tablespoons Cornstarch 1/4 teaspoons 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 cups 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 theeggnog. Cook over med. heat, stirring constantly, until thickened. Cook for2 minutes. Remove from the heat and add the gelatin mixture, stirring untildissolved.Divide the filling in half, setting half aside to cool. Add the meltedchocolate 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 intothe cooled mixture. Spoon over the chocolate layer and chill.Whip the remaining cream and add the confectioners sugar. Spread over thepie, or pipe from a pastry bag, and garnish with chocolate curls, ifdesired. Serves 6 to 8. Source: Aunt Bee's Mayberry CookbookBusted by Barb; Beyond Biscuit Newsletter Issue 26 bysouthernfood-admin@list.miningco.com on behalf ofRecipe by: Aunt Bee's Mayberry CookbookPosted to MC-Recipe Digest by "abprice@wf.net" on Feb 14,1998

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