Categories: Cheesecake, Pies, cobbler- tarts
Ingredients
- 2 Tbsp. water
- 2 Tbsp. rum
- 1 envelope unflavored gelatin
- 2/3 cup sugar
- 1 Tbsp. cornstarch
- 2 cups milk
- 4 egg yolks
- 1 cup (6oz.) semisweet chocolate morsels
- Gingersnap Crust:
- 1 1/2 cups gingersnap crumbs (about 26 cookies)
- 2 Tbsp. sugar
- 1/3 cup butter or margarine, melted
- 2 cups whipping cream
- 3 Tbsp. powdered sugar
- Garnish: chocolate curls
Directions
- Stir together 2 Tbsp. water and rum in a small bowl. Sprinkle gelatin over mixture. Stir mixture, and set aside.
- Combine sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved.
- Stir together 1 cup custard mixture and morsels until smooth. Pour into Gingersnap Crust. Chill 30 minutes or until set. Set aside remaining custard mixture.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
- Fold 1 cup whipped cream into remaining custard mixture. Spoon over chocolate mixture. Chill pie and remaining whipped cream 2 hours or until pie is set. Spread remaining whipped cream over pie. Garnish, if desired.
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Gingersnap Crust:
- Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pie plate.
- Bake at 350 degrees for 8 to 10 minutes. Cool on a wire rack.