Ginger Snaps Crust Black Bottom Pie
|Crushed gingersnaps||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||6 Tablespoon, melted (3/4 Stick)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Eggs||4 , separated|
|Unsweetened chocolate square||2 Ounce, melted (2 Squares)|
|Rum flavoring||1 Tablespoon|
|Cream of tartar||1⁄8 Teaspoon|
|Cream||1 Cup (16 tbs), whipped|
1 In a small sauce pan,mix gingersnap crumbs with melted butter or margarine.Press evenly over the bottom and side of a 10-inch pie plate.
2 Bake in a slow oven at 300 degrees farenheit for 5 minutes and chill.
3 In a cup,soften gelatin in water and set aside.
4 In a medium size heavy saucepan, mix 1/2 cup of sugar, cornstarch, and salt. Stir in the milk and cook, stirring constantly, over low heat until the mixture thickens and boils for 3 minutes.
5 In a small bowl,beat egg yolks slightly and add in a generous 1/2 cup of the hot cornstarch mixture, then stir back into the saucepan. Heat, stirring constantly for just 1 minute. Remove from the heat and stir in softened gelatin until dissolved.
6 Stir rum flavoring into the remaining custard; set measure in a pan of ice and water; chill, stirring often, at room temperature just until the custard mounds slightly on a spoon.
7 In a large bowl,beat egg whites with cream of tartar until foamy-white and double in volume.Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until the meringue forms soft peaks. Set bowl in ice and water and fold in chilled custard until fluffy-thick.
8 Spoon over chocolate layer and chill for 2 hours, or until firm. Top with whipped cream.
9 Decorate with chocolate, shave thin strips from square of a semisweet chocolate with a vegetable parer and sprinkle on top before serving.