Black Bottom Pie - cooking recipe

Ingredients

12 gingersnaps
1/2 c. melted butter or margarine
1 envelope unflavored gelatin
1/4 c. cold water
1 c. sugar
1 1/2 Tbsp. cornstarch
1/8 tsp. salt
2 eggs, separated
1 3/4 c. scalded milk
2 sq. unsweetened chocolate, melted
1 tsp. vanilla extract
1/8 tsp. cream of tartar
1 Tbsp. rum
1/2 c. heavy cream
1 Tbsp. confectioners sugar
1 Tbsp. grated chocolate

Preparation

Roll gingersnaps, add melted butter and pat in a 9-inch pie tin.
Bake 8 minutes at 375\u00b0.
Soak gelatin in cold water.
Mix 3/4 cup sugar, cornstarch and salt.
Add egg yolks; beat well. Add milk slowly, stirring constantly.
Cook over boiling water, stirring constantly until mixture thickens and coats spoon.
Add gelatin, stirring until dissolved.
Divide mixture in half.
To one add unsweetened chocolate and vanilla.
Mix and spoon into crust.
Cool remaining half.
Beat egg whites until foamy.
Add cream of tartar and beat; gradually add remaining sugar and beat until stiff.
Fold into cooled custard and add rum.
Spread over chocolate mixture.
Before serving, cover with sweetened whipped cream.
Garnish with chocolate (grated).