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
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,
Yields
1 Servings