Yield: 1 Servings
|1¼ cup||Crushed gingersnaps|
|¾ \N||Stick butter; melted|
|1 \N||Envelope unflavored gelatin|
|2 ounces||Unsweetened chocolate; melted|
|¼ cup||Cold water|
|4 \N||Eggs; separated|
|1 tablespoon||Light rum|
|⅛ teaspoon||Cream of tartar|
|1 cup||Cream; whipped|
Mix gingersnap crumbs and butter; press over bottom and side of 10-inch pie pan. Bake at 300 for 5 minutes; chill. Soften gelatin in water; set aside.
Mix salt, cornstarch and ½ cup sugar in heavy saucepan; stir in milk.
Cook, stirring constantly, over low heat until mixture thickens and boils 3 minutes. Beat egg yolks in a small bowl; stir in a generous ½ cup of the cornstarch mix, then stir back in pan. Heat, stirring just 1 minute. Remove from heat and stir in gelatin until dissolved. Strain into a 4 cup measure, then spoon 1 cup into the pan; blend in chocolate and vanilla. Pour into chilled crust and chill. Stir rum into remaining custard; set into pan of ice and water; chill at room temperature and stir until custard mounds slightly on spoon. While custard chills, beat egg whites and tartar until foamy white and double in volume. Beat in remaining ½ cup sugar, a bit at a time, until meringue forms soft peaks. Set bowl of meringue in ice water.
Fold in chilled custard until fluffy-thick. Spoon over chocolate layers.
Chill 2 hours or until firm. Top with whipped cream. To deco- rate with chocolate, shave thin strips from square of semi-sweet chocolate with vegetable parer. (This recipe is a bit of trouble, but guaranteed to please.)
MRS DAVID HENDERSON (GRACE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .