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Categories:
water sugar cornstarch salt eggnog chocolate vanilla pie shell extract whipping cream Confectioners sugar Chocolate curls
Viewed: 8 - Published at: 2 years agoIngredients
- 1 env unflavored gelatin
- 1/2 c. Water, cool
- 1/3 c. Sugar
- 2 Tbsp. Cornstarch
- 1/4 tsp Salt
- 2 c. Commercial eggnog
- 1 1/2 sqr unsweetened chocolate, melted
- 1 tsp Vanilla
- 1 x 9" pie shell, baked
- 1 tsp Rum extract
- 2 c. Whipping cream
- 1/4 c. Confectioners sugar Chocolate curls, optional
Method
- In a small bowl, soften the gelatin in the water.
- Set aside.
- In a 1-quart.
- saucepan, combine the sugar, cornstarch, and salt.
- Gradually stir in the eggnog.
- Cook over med.
- heat, stirring constantly, till thickened.
- Cook for 2 min.
- Remove from the heat and add in the gelatin mix, stirring till dissolved.
- Divide the filling in half, setting half aside to cold.
- Add in the melted chocolate and vanilla to half; stir well, and pour into the pie shell.
- Refrigeratetill set.
- Add in rum extract to the remaining filling.
- Whip 1 c. of cream and fold into the cooled mix.
- Spoon over the chocolate layer and chill.
- Whip the remaining cream and add in the confectioners sugar.
- Spread over the pie, or possibly pipe from a pastry bag, and garnish with chocolate curls, if you like.
- Serves 6 to 8.
