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gingersnaps butter gelatin cold water sugar cornstarch salt eggs milk chocolate squares vanilla cream of tartar rum cream sugar chocolate
Viewed: 48 - Published at: 8 years agoIngredients
- 12 gingersnaps
- 12 cup melted butter
- 1 (7 g) envelope plain gelatin
- 14 cup cold water
- 1 cup sugar
- 1 12 tablespoons cornstarch
- 18 teaspoon salt
- 2 eggs, separated
- 1 34 cups milk, scalded
- 2 unsweetened chocolate squares
- 1 teaspoon vanilla
- 18 teaspoon cream of tartar
- 1 tablespoon rum
- 12 cup cream
- 1 tablespoon confectioners' sugar
- 1 tablespoon grated semisweet chocolate
Method
- 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.
- Soak gelatin in cold water.
- Mix 3/4 cup sugar, cornstarch and salt, add egg yolks, beat well.
- Add milk slowly, stirring constantly until mixture thickens and coats spoon.
- Add gelatin, stirring until dissolved.
- Divide mixture in half.
- To one half, add chocolate and vanilla extract.
- Mix well, spoon into crust, cool.
- 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.
- Serve with whipped cream topping.
