Name: Andy's Chocolate Eggnog Layer Pie
Ingredients: 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

Oh, it’s more than just the fear of being persecuted. When we choose to live lives that are not pleasing to the Lord, we do so because we fear missing out on fun, or fear that our idols of dependency will be snatched away, or fear God’s way won’t effectively get the job done, or fear we will be pulled out of our comfort zone, or fear that it is going to cost us too much. The list continues, but it all comes back to fear, and fear results because we walk by sight and a lack of faith in God’s promises (cf. 2 Cor. 5:7). We don’t always live to please God because we think we know better than God as to what it takes to make us more productive and content and happy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Beyond, Biscuits, Newsletter	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
Busted by Barb; Beyond Biscuit Newsletter Issue 26 by
southernfood-admin@list.miningco.com on behalf of
Recipe by: Aunt Bee's Mayberry Cookbook
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14,
1998

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