| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Crushed gingersnaps |
| 3/4 | Stick butter; melted | |
| 1 | Envelope unflavored gelatin | |
| 2 | oz | Unsweetened chocolate; melted |
| 1/4 | c | Cold water |
| 1 | tb | Cornstarch |
| 1 | c | Sugar |
| 1 | ds | Salt |
| 2 | c | Milk |
| 4 | Eggs; separated | |
| 1 | ts | Vanilla |
| 1 | tb | Light rum |
| 1/8 | ts | Cream of tartar |
| 1 | c | Cream; whipped |
INSTRUCTIONS
Mix gingersnap crumbs and butter; press over bottom and side of 10-inch pie pan. Bake at 300 for 5 minutes; chill. Soften gelatin in water; set aside. Mix salt, cornstarch and 1/2 cup sugar in heavy saucepan; stir in milk. Cook, stirring constantly, over low heat until mixture thickens and boils 3 minutes. Beat egg yolks in a small bowl; stir in a generous 1/2 cup of the cornstarch mix, then stir back in pan. Heat, stirring just 1 minute. Remove from heat and stir in gelatin until dissolved. Strain into a 4 cup measure, then spoon 1 cup into the pan; blend in chocolate and vanilla. Pour into chilled crust and chill. Stir rum into remaining custard; set into pan of ice and water; chill at room temperature and stir until custard mounds slightly on spoon. While custard chills, beat egg whites and tartar until foamy white and double in volume. Beat in remaining 1/2 cup sugar, a bit at a time, until meringue forms soft peaks. Set bowl of meringue in ice water. Fold in chilled custard until fluffy-thick. Spoon over chocolate layers. Chill 2 hours or until firm. Top with whipped cream. To deco- rate with chocolate, shave thin strips from square of semi-sweet chocolate with vegetable parer. (This recipe is a bit of trouble, but guaranteed to please.) MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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