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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 1 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 2 to 3 hours.  Top with whipped cream and chocolate curls.

SERVES: 8

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