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Chocolate Eggnog Pie
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1 9 inch baked pie shell
1 envelope unflavored gelatin
1/2 cup cold water
1/3 cup sugar
2 tbl. cornstarch
1/4 tsp. salt
2 cups commercial eggnog
1 1/2 squares unsweetened chocolate, melted
1 tsp. Vanilla
1 tsp. rum extract
2 cup 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 medium heat, stirring constantly, until thickened. Cook for 2 mins. 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.
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