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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
30 gingersnaps, crushed |
1/2 cup butter or margarine, melted |
3/4 cup sugar |
1 tablespoon plus 3/4 teaspoon cornstarch |
1/8 teaspoon salt |
4 eggs, separated |
2 cups milk, scalded |
1 1/2 (1-ounce) squares unsweetened chocolate |
1 teaspoon vanilla extract |
1 tablespoon unflavored gelatin |
1/4 cup cold water |
2 tablespoons dark rum |
1/4 teaspoon cream of tartar |
grated chocolate (optional) |
1 cup whipping cream, whipped |
Directions:
1. Combine cookie crumbs and butter, mixing well. Press firmly into bottom and sides of a lightly greased 10-inch pie plate. Bake at 300° for 10 minutes. Let cool completely.
2. Combine sugar, cornstarch, and salt in top of a double boiler. Beat egg yolks; add to sugar mixture, stirring well. Gradually add scalded milk. Bring water in bottom of double boiler to a boil. Reduce heat to low; cook, stirring constantly, until mixture is slightly thickened and coats a metal spoon. Remove from heat.
3. Remove 1 1/4 cups hot mixture; place in a small mixing bowl. Add chocolate squares; stir until chocolate melts. Cool slightly. Add vanilla; stir well. Pour filling into prepared piecrust. Chill until slightly set.
4. Dissolve gelatin in cold water; add to remaining hot mixture, stirring constantly. Let mixture cool. Stir in rum.
5. Beat egg whites (at room temperature) until foamy; add cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate mixture; chill until set. Sprinkle with grated chocolate, if desired. Pipe whipped cream around edge of pie with a pastry bag.
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