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

1. Stir together 2 Tbsp. water and rum in a small bowl. Sprinkle gelatin over mixture. Stir mixture, and set aside.
2. 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.
3. 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.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
5. 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.

6. Gingersnap Crust:

7. Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pie plate.
8. Bake at 350 degrees for 8 to 10 minutes. Cool on a wire rack.

Email to a friend | Print this recipe | Back