Prep 30 mins
Cook 8 mins
Interesting variation with a crust made of gingersnaps. One of those old recipes written in fountain pen that falls out of family members' cookbooks.
- 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
- 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.