- Preparation Time: 1 hour
- Baking Time: 10 minutes
- 6 servings
Crust
- 1 cup ginger snaps, crushed.
- 1/4 cup butter, melted.
Filling
- 14-ounce tin evaporated milk, chilled
- 2 tablespoons gelatin
- 3/4 cup milk
- 3/4 cup sugar
- 2 egg yolks
- 3 ounces semi-sweet chocolate (3 squares)
- 1/4 cup ‘Screech’ rum
- 1 teaspoon vanilla extract
- 1 cup whipping cream.
- 1/4 cup sugar
- 2 egg whites
Crust
- Preheat oven to 350F.
- In saucepan, melt butter, add ginger snap crumbs, and mix well.
- Press into 10-inch pie plate, covering bottom and sides evenly. Bake in 350F oven for 10 minutes.
Filling
- Pour evaporated milk into shallow dish, place in freezer and chill until ‘mushy’ around the edges.
- Soften the gelatin in 1/4 cup of milk.
- Combine ¾ cup sugar, 1/2 cup milk, egg yolks and softened gelatin in top of a double boiler and mix well. Cook over boiling water until gelatin dissolves and mixture thickens slightly, then remove from heat.
- Melt 2 squares (2 ounces) chocolate and add to egg and gelatin mixture; beat until smooth. Allow mixture to chill until slightly thickened and ‘syrupy’.
- Whip chilled evaporated milk until thick. Fold whipped milk, rum, and vanilla extract into chocolate mixture; pour into pie shell and chill thoroughly.
- Whip cream until stiff peaks form. Beat egg whites until frothy, add 1/4 cup sugar gradually and continue to beat until soft peaks form. Fold egg whites into whipped cream and spread over pie.
- Shave the remaining chocolate into curls and sprinkle in lattice pattern over top of whipped cream mixture.
