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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is the original recipe from the now closed Weidmann's Restaurant which operated for generations in Meridian, Ms. This pie was a drawing card. It is sinful and worth theeffort. Ingredients:
crust |
14 gingersnaps, crushed |
5 tbs buter, melted |
custard |
2 cups milk,. scalded |
4 egg yolks, beaten (reserve egg whites) |
1/2 cup sugar |
1 1/2 tbs cornstarch |
1 1/2 squares bitter chocolate |
1 tsp vanilla |
second mixture |
1 tbs gelatin |
2 tbs cold water |
4 egg whites |
1/2 cup sugar |
1/4 tsp cream of tartar |
2 tbs good drinking whiskey |
Directions:
1. Crust:
2. Crush gingersnaps with rolling pin and roll out fine, add melted butter and pat into 9 inch pie pan. bake in 325 degree oven 10 minutes, remove and allow to cool,
3. Custard:
4. Add egg yolks one at a time to hot milk. combine sugar, cornstarch and stir into egg yolks. Cook in double boiler for 20 minutes, stirring often until it coats spoon.
5. Remove from heat and take one cup out and set remainder aside.
6. Add chocolate to cup removed and beat until it cools.
7. Add vanilla, mix and pour this first mixture into cooled pie crust.
8. Second mixture
9. Dissolve gelatin in water and add remaining custard and cool. Beat egg whites, sugar and tartar until stiff, add whiskey and fold into nonchocolae custard mixture and spread on top of chocolate custard in pie shell.
10. Chill
11. Cover with whipped cream and shavings of bitter chocolate.
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