BLACK-BOTTOM PIE

Ingredients

24 gingersnaps, crushed
6 tablespoons margarine, melted
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4 egg yolks
2 tablespoons cornstarch
3/4 cup sugar
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1 envelope unflavored gelatin
3 tablespoons cold water
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2 cups milk
1 1/2 (1-ounce) squares unsweetened chocolate
2-4 tablespoons rum or whiskey
1 teaspoon vanilla
4 egg whites
2/3 cup sugar
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1/2 pint whipping cream
1/2 cup sugar
Grated chocolate

Preparation

In a bowl, combine gingersnaps and margarine. Mix well and press in a 9-inch pie plate. Bake at 350 degrees for 10-12 minutes. Cool. In a small bowl, beat egg yolks; add cornstarch and 3/4 cup sugar, mixing well; set aside. In a medium bowl, mix together gelatin and cold water; set aside. Place milk in saucepan and scald over medium heat. Slowly add a small amount of hot milk to yolk mixture, stirring constantly. Return saucepan to heat and gradually add egg mixture to milk, stirring constantly. Cook, stirring, 2-3 minutes, or until mixture coats a spoon. Place unsweetened chocolate in a bowl and pour 1 cup hot custard over chocolate, stirring until chocolate is melted; set aside. Pour remaining custard over gelatin; cool and add whiskey and vanilla. In a separate bowl, beat egg whites until stiff, then gradually beat in 2/3 cup sugar. Fold into custard/gelatin mixture. To assemble pie, spread cooled chocolate mixture over crust. Pour custard mixture over chocolate. Cover and chill. In a mixing bowl, whip cream and 1/4 cup sugar together. Spread over pie. Sprinkle with grated chocolate.