Recipe By : Helen Corbitt
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bottom Layer:
1 Gingersnap crust
1 tb Unflavored gelatin
4 tb Water -- cold
2 c Milk
1/2 c Sugar
1 tb Corn starch
1/4 ts Salt
4 Egg yolks -- beaten
2 oz Unsweetened chocolate -- melt
1 ts Vanilla
Cream Layer:
4 Egg whites
1/8 ts Cream of tartar
1/2 c Sugar
1 tb Rum
1 ts Sherry
3/4 c Heavy cream
1 tb Unsweetened chocolate -- shave
Soften gelatin in cold water. Scald milk in double boiler. Mix sugar,
corn starch, and salt together, stir slowly into milk, and cook until
thick. Add gradually to beaten egg yolks. Return to double boiler and
cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half;
add melted chocolate and vanilla to one half of the mixture to make
chocolate layer. Pour carefully into Gingersnap crust.
For cream layer, let remaining half of custard cool. Beat egg whites
until frothy; add cream of tartar; continue beating to a soft peak;
and gradually add sugar. Fold meringue into cooled custard; add
flavorings. Pour carefully over chocolate layer. Chill in
refirgerator until set. When ready to serve, whip cream, spread on
top of pie, and sprinkle with shaved chocolate.
