Black Bottom Pie - cooking recipe

Ingredients

2 tablespoons water
2 tablespoons rum
1 (1/4 ounce) envelope unflavored gelatin
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
4 egg yolks
1 cup semisweet chocolate morsel
2 cups whipping cream
3 tablespoons powdered sugar
Gingersnap crust
1 1/2 cups gingersnap crumbs (about 26 cookies)
2 tablespoons sugar
1/3 cup melted butter or 1/3 cup margarine, melted

Preparation

To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
Bake at 350\u00b0F for 8-10 minutes; cool on a wire rack.
To make the filling: In a small bowl, add the water and rum; stir to combine.
Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
In a saucepan, add the sugar and cornstarch; stir to combine.
Gradually whisk in the milk and egg yolks.
Bring mixture to a boil over medium heat, whisk constantly.
Boil for 1 minute.
Add in gelatin mixture; stir until mixture is dissolved.
Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
Chill 30 minutes or until set; set aside remaining custard.
In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
Gradually add powdered sugar; beat until soft peaks form.
Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
Chill pie and remaining whipped cream for 2 hours or until pie is set.
Spread remaining whipped cream over the top.