"Sweet Recipes"

BLACK BOTTOM PIE

INGREDIENTS FOR GINGERSNAP CRUST:

1-1/2 cups gingersnap crumbs
5 Tablespoons butter, melted

INGREDIENTS FOR FILLING:

4 eggs, separated
1 cup sugar, divided
1-1/2 tablespoons cornstarch
2 cups milk, scalded
1-1/2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 Tablespoon unflavored gelatin
2 Tablespoons cold water
1/4 teaspoon cream of tartar
3 Tablespoons bourbon
1/2 pint heavy cream, whipped
Chocolate curls

TO PREPARE:

Preheat oven to 350 degrees. To make crust, combine gingersnap crumbs and melted butter. Press evenly into a 9-inch pie plate and bake 10 minutes. Cool while preparing filling.
In top of double boiler, beat egg yolks with 1/2 cup sugar and cornstarch. Slowly stir in scalded milk; cook mixture over hot water about 20 minutes or until thickened. Remove 1 cup mixture and combine with melted chocolate; mix well. Cool and add vanilla extract. Pour into crust and chill. Soften gelatin in water; add to remaining custard. Beat egg whites with cream of tartar until stiff but not dry. Gradually add 1/2 cup sugar. Stir in bourbon. Fold egg whites into custard. Spoon on top of chocolate layer. Chill 2 to 3 hours. Top with whipped cream and chocolate curls.

SERVES: 8

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