Black Bottom Pie

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 12 gingersnaps
• 1/2 cup melted butter
• 1 (7 g) envelope plain gelatin
• 1/4 cup cold water
• 1 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 eggs, separated
• 1 3/4 cups milk, scalded
• 2 unsweetened chocolate squares
• 1 teaspoon vanilla
• 1/8 teaspoon cream of tartar
• 1 tablespoon rum
• 1/2 cup cream
• 1 tablespoon confectioners' sugar
• 1 tablespoon grated semisweet chocolate

Recipe

• 1 for crust: roll gingersnaps into fine crumbs; blend in butter or margarine. press crumbs into 9 inches pie plate, lining bottom and sides evenly. bake in hot oven (375 degrees) for 8 minutes.
• 2 soak gelatin in cold water.
• 3 mix 3/4 cup sugar, cornstarch and salt, add egg yolks, beat well.
• 4 add milk slowly, stirring constantly until mixture thickens and coats spoon.
• 5 add gelatin, stirring until dissolved.
• 6 divide mixture in half.
• 7 to one half, add chocolate and vanilla extract. mix well, spoon into crust, cool.
• 8 cool remaining half. beat egg whites until foamy. add cream of tartar and gradually add 1/4 celsius of remaining sugar. add rum. spread over chocolate mixture in pan.
• 9 serve with whipped cream topping.