If you dislike making pastry, you will appreciate the simple-to-make crumb crust for this make-ahead, handsome dessert
Time to prepare: 40 minutes
| 1 9-inch Gingersnap Crust
1 envelope unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1 cup sugar
1/2 tsp. salt
4 tsp. cornstarch
2 squares (2 oz.) unsweetened chocolate
1 tsp. vanilla extract
3 Tbsp. rum or 1 to 1 1/2 tsp. rum flavoring
1 cup whipping cream, whipped
2 Tbsp. powdered sugar
| Gingersnap Crust:
Thoroughly blend 1 1/4 cups fine gingersnap crumbs and 1/4 cup melted butter or margarine. Press on bottom and sides of 9-inch pie pan with back of tablespoon. Bake at 350°F about 10 min. Do not overbrown. Cool.
Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
Add gelatin to remainder and stir until dissolved. Chill.
Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture.
Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top. Chill 4 to 6 hrs
|Tips: If desired, use a pastry tube to cover filling with whipped cream.|