From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS FOR GINGERSNAP CRUST:
INGREDIENTS FOR FILLING:
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
- 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
