Black Bottom Pie

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

• Ready In: 38 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 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

Directions

1. 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.
2. Soak gelatin in cold water.
3. Mix 3/4 cup sugar, cornstarch and salt, add egg yolks, beat well.
4. Add milk slowly, stirring constantly until mixture thickens and coats spoon.
5. Add gelatin, stirring until dissolved.
6. Divide mixture in half.
7. To one half, add chocolate and vanilla extract. Mix well, spoon into crust, cool.
8. 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.
9. Serve with whipped cream topping.