Black Bottom Pie (Gingersnap Crust)

• for pie
• 1 (2 1/2 ounce) unflavored gelatin
• 1 3/4 cups milk
• 4 eggs, separated
• 1 cup sugar
• 1/2 teaspoon salt
• 4 teaspoons cornstarch
• 2 (2 ounce) unsweetened chocolate squares
• 1 teaspoon vanilla extract
• 3 tablespoons rum or 1 1/2 teaspoons rum flavoring
• 1 cup whipping cream, whipped
• 2 tablespoons powdered sugar
• for crust
• 1 1/4 cups gingersnap crumbs, finely crushed
• 1/4 cup butter, melted

1. MAKE CRUST:
2. Thoroughly blend the gingersnap crumbs and melted butter. Press on bottom and sides of 9-in pie pan with back of tablespoon. Bake at 350u0b0 about 10 minutes. Do not over brown. Cool before filling.
3. MAKE FILLING:
4. Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
5. Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
6. Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
7. Add gelatin to remainder and stir until dissolved. Chill.
8. Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
9. When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture in pie plate.
10. Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.
11. Chill 4-6 hours.

pie, unflavored gelatin, milk, eggs, sugar, salt, cornstarch, chocolate squares, vanilla, rum, whipping cream, powdered sugar, crust, gingersnap crumbs, butter

Taken from www.food.com/recipe/black-bottom-pie-gingersnap-crust-225116 (may not work)