Black Bottom Pie

• 2 tablespoons water
• 2 tablespoons rum
• 1 (1/4 ounce) envelope unflavored gelatin
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 2 cups milk
• 4 egg yolks
• 1 cup semisweet chocolate morsel
• 2 cups whipping cream
• 3 tablespoons powdered sugar
• Gingersnap crust
• 1 1/2 cups gingersnap crumbs (about 26 cookies)
• 2 tablespoons sugar
• 1/3 cup melted butter or 1/3 cup margarine, melted

1. To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
2. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
3. Bake at 350u0b0F for 8-10 minutes; cool on a wire rack.
4. To make the filling: In a small bowl, add the water and rum; stir to combine.
5. Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
6. In a saucepan, add the sugar and cornstarch; stir to combine.
7. Gradually whisk in the milk and egg yolks.
8. Bring mixture to a boil over medium heat, whisk constantly.
9. Boil for 1 minute.
10. Add in gelatin mixture; stir until mixture is dissolved.
11. Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
12. Chill 30 minutes or until set; set aside remaining custard.
13. In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
14. Gradually add powdered sugar; beat until soft peaks form.
15. Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
16. Chill pie and remaining whipped cream for 2 hours or until pie is set.
17. Spread remaining whipped cream over the top.

water, rum, unflavored gelatin, sugar, cornstarch, milk, egg yolks, semisweet chocolate morsel, whipping cream, powdered sugar, crust, gingersnap crumbs, sugar, butter

Taken from www.food.com/recipe/black-bottom-pie-113293 (may not work)