Beliefnet


From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR GINGERSNAP CRUST:

  • 1-1/2 cups gingersnap crumbs
  • 5 tablespoons butter, melted

INGREDIENTS FOR FILLING:


  • 4 eggs, separated
  • 1 cup sugar, divided
  • 1-1/2 tablespoons cornstarch
  • 2 cups milk, scalded
  • 1-1/2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons bourbon
  • 1/2 pint heavy cream, whipped
  • Chocolate curls

TO PREPARE:

Preheat oven to 350 degrees.  To make crust, combine gingersnap crumbs and melted butter.  Press evenly into a 9-inch pie plate and bake 10 minutes.  Cool while preparing filling.  In top of double boiler, beat egg yolks with 1/2 cup sugar and cornstarch.  Slowly stir in scalded milk; cook mixture over hot water about 20 minutes or until thickened.  Remove one cup mixture and combine with melted chocolate; mix well.  Cool and add vanilla extract.  Pour into crust and chill.  Soften gelatin in water; add to remaining custard.  Beat egg whites with cream of tartar until stiff but not dry.  Gradually add 1/2 cup sugar.  Stir in bourbon.  Fold egg whites into custard.  Spoon on top of chocolate layer.  Chill two to three hours.  Top with whipped cream and chocolate curls.

SERVES: 8

Join the Discussion
comments powered by Disqus