Black Bottom Pie

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons water
• 2 tablespoons rum
• 1 (1/4 ounce) envelope unflavored gelatin
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 2 cups milk
• 4 egg yolks
• 1 cup semisweet chocolate morsel
• 2 cups whipping cream
• 3 tablespoons powdered sugar
• 1 1/2 cups gingersnap crumbs (about 26 cookies)
• 2 tablespoons sugar
• 1/3 cup melted butter or 1/3 cup margarine, melted

Recipe

• 1 to make the gingersnap crust: in a bowl, add all the crust ingredients; stir to mix.
• 2 press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
• 3 bake at 350°f for 8-10 minutes; cool on a wire rack.
• 4 to make the filling: in a small bowl, add the water and rum; stir to combine.
• 5 sprinkle the gelatin over the rum mixture; stir to combine and set aside.
• 6 in a saucepan, add the sugar and cornstarch; stir to combine.
• 7 gradually whisk in the milk and egg yolks.
• 8 bring mixture to a boil over medium heat, whisk constantly.
• 9 boil for 1 minute.
• 10 add in gelatin mixture; stir until mixture is dissolved.
• 11 mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
• 12 chill 30 minutes or until set; set aside remaining custard.
• 13 in a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
• 14 gradually add powdered sugar; beat until soft peaks form.
• 15 fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
• 16 chill pie and remaining whipped cream for 2 hours or until pie is set.
• 17 spread remaining whipped cream over the top.