Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1 Envelope unflavored gelatin
1/2 c -Water, cold
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Commercial eggnog
1 1/2 Squares unsweetened chocolate, melted
1 ts Vanilla
1 9" pie shell; baked
1 ts Rum extract
2 c Whipping cream
1/4 c 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 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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