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Ingredients
- Crust:
- 14 crisp ginger snap cookies, crushed fine by rolling
- 5 T. melted butter Roll out the cookies fine.
- ●Mix cookies with the melted butter. Line a 9 in. pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm.
- ●Bake 10 min. @ 350 F.
- Basic Filling:
- 1 3/4 C. milk
- 1 T. cornstarch
- 4 T. cold water
- 1 T. gelatin
- ½ C. sugar
- 4 egg yolks
- Pinch of salt
- For Chocolate Layer:
- 2 squares melted chocolate
- 1 tea. vanilla
- For rum-flavored Layer:
- 4 egg whites
- 1/8 tea. cream of tartar
- ½ C. sugar
- 1 T. rum
- Topping:
- 2 T. confectioners' sugar
- 1 C. whipping cream
- Grated chocolate
- ●Dissolve the gelatin in cold water.
- ●Scald the milk, add ½ C. sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks.
- ●Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon.
- ●Stir in the dissolved gelatin.
- ●Divide the custard in half.
- ●To one-half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.
- ●Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding ½ C. of sugar slowly. Blend with the cooled custard. Add one T. rum.
- ●Spread carefully over the chocolate layer.
- ●Place in ice box to chill thoroughly. It may even stand over-night.
- ●When ready to serve, whip the heavy cream stiff, adding 2 T. confectioners' sugar slowly.
Preparation
Step 1
●Sprinkle with shaved bitter or semisweet chocolate.