1 cup ginger snaps, crushed
¼ cup butter, melted
1 –14 oz tin evaporated milk, chilled
2 tbsp gelatin
¾ cup milk
¾ cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
¼ cup screech rum
1 tsp vanilla extract
1 cup whipping cream
¼ cup sugar
2 egg whites
preheat oven to 350 degrees F. In saucepan, melt butter,
add ginger snap crumbs and mix well. Press into 10-inch
pie plate, covering bottom and sides evenly. Bake in 350
degrees F oven for 10 minutes.
Pour evaporated milk into shallow dish, place in freezer
and chill until mushy around the edges. Soften the
gelatin in ¼ cup of milk. Combine ¾ cup sugar, ½ cup
milk, egg yolks and softened gelatin in top of double
boiler and mix well. Cook over boiling water until
gelatin dissolves and mixture thickens slightly, then
remove from heat. Melt 2 squares ( 2oz) chocolate and
add to egg and gelatin mixture; beat until smooth.
Allow mixture to chill until slightly thickened, and
syrupy. Whip chilled evaporated milk until thick.
Fold whipped milk, rum and vanilla extract into
chocolate mixture; pour into pie shell and chill
thoroughly. Whip cream until stiff peaks form. Beat
egg whites until frothy, add ¼ cup sugar gradually
and continue to beat until soft peaks form. Fold egg
whites into whipped cream and spread over pie.
Shave the remaining chocolate into curls and sprinkle
in lattice pattern over top of whipped cream mixture.
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