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Ginger Snaps Crust Black Bottom Pie

New.Wife's picture
Ingredients
  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)
  Cornstarch 1 Tablespoon
  Salt 1 Dash
  Milk 2 Cup (32 tbs)
  Eggs 4 , separated
  Unsweetened chocolate square 2 Ounce, melted (2 Squares)
  Vanilla 1 Teaspoon
  Rum flavoring 1 Tablespoon
  Cream of tartar 1⁄8 Teaspoon
  Cream 1 Cup (16 tbs), whipped
Directions

MAKING
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.

SERVING
9 Decorate with chocolate, shave thin strips from square of a semisweet chocolate with a vegetable parer and sprinkle on top before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Party
Servings: 
6

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