Delta Black Bottom Pie

• 30 gingersnaps, crushed
• 1/2 cup butter or margarine, melted
• 3/4 cup sugar
• 1 tablespoon plus 3/4 teaspoon cornstarch
• 1/8 teaspoon salt
• 4 eggs, separated
• 2 cups milk, scalded
• 1 1/2 (1-ounce) squares unsweetened chocolate
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 2 tablespoons dark rum
• 1/4 teaspoon cream of tartar
• Grated chocolate (optional)
• 1 cup whipping cream, whipped

1. Combine cookie crumbs and butter, mixing well. Press firmly into bottom and sides of a lightly greased 10-inch pie plate. Bake at 300u0b0 for 10 minutes. Let cool completely.
2. Combine sugar, cornstarch, and salt in top of a double boiler. Beat egg yolks; add to sugar mixture, stirring well. Gradually add scalded milk. Bring water in bottom of double boiler to a boil. Reduce heat to low; cook, stirring constantly, until mixture is slightly thickened and coats a metal spoon. Remove from heat.
3. Remove 1 1/4 cups hot mixture; place in a small mixing bowl. Add chocolate squares; stir until chocolate melts. Cool slightly. Add vanilla; stir well. Pour filling into prepared piecrust. Chill until slightly set.
4. Dissolve gelatin in cold water; add to remaining hot mixture, stirring constantly. Let mixture cool. Stir in rum.
5. Beat egg whites (at room temperature) until foamy; add cream of tartar. Beat until stiff peaks form. Fold into cooled gelatin mixture. Spoon over chocolate mixture; chill until set. Sprinkle with grated chocolate, if desired. Pipe whipped cream around edge of pie with a pastry bag.

butter, sugar, cornstarch, salt, eggs, milk, chocolate, vanilla, unflavored gelatin, cold water, dark rum, cream of tartar, chocolate, whipping cream

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