Frozen Maple Mousse Pie

• 1-1/2 cups gingersnap cookie crumbs (about 30 cookies)
• 1/4 cup butter, melted
• 2 tablespoons confectioners' sugar
• 1/2 cup maple syrup
• 4 large egg yolks
• 2 tablespoons dark rum
• 1-1/3 cups heavy whipping cream
• Additional gingersnap cookie crumbs

1. Preheat oven to 350u0b0. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160u0b0. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum.
3. In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.

cookie crumbs, butter, sugar, maple syrup, egg yolks, dark rum, heavy whipping cream, cookie crumbs

Taken from www.tasteofhome.com/recipes/frozen-maple-mousse-pie/ (may not work)