Preheat oven to 350 degrees F.
Mix the gingersnaps and the butter and press into a pie pan.
Bake for 10 minutes.
Soften the gelatin in 1/4 c milk.
In the top of a double boiler, mix the sugar, gelatin mixture, remaining milkand egg yolks until well blended.
Cook over boiling water until mixture is slightly thickened.
Melt 2 oz chocolate and mix into the gelatin mixture.
Chill until syrupy.
Whip evaporated milk until thick.
Fold Evaporated milk, rum and vanilla into the gelatin mixture.
Pour into pie shell and chill thoroughly.
Whip cream and sweeten with 1/4 c sugar.
Spread over pie.
Shave the remaining chocolate into curls and sprinkle on top.
Ingredients:
1 cup gingersnaps, crushed finely
1/4 cup melted butter
1 (14 ounce) cans evaporated milk, chilled in a shallow dish until slushy at the edges
2 tablespoons gelatin
3/4 cup milk
3/4 cup sugar
2 egg yolks
3 ounces semisweet chocolate
1/4 cup screech rum
1 teaspoon vanilla
1 cup whipping cream
1/4 cup sugar
Steps/Methods:
Preheat oven to 350 degrees F.
Mix the gingersnaps and the butter and press into a pie pan.
Bake for 10 minutes.
Soften the gelatin in 1/4 c milk.
In the top of a double boiler, mix the sugar, gelatin mixture, remaining milkand egg yolks until well blended.
Cook over boiling water until mixture is slightly thickened.
Melt 2 oz chocolate and mix into the gelatin mixture.
Chill until syrupy.
Whip evaporated milk until thick.
Fold Evaporated milk, rum and vanilla into the gelatin mixture.
Pour into pie shell and chill thoroughly.
Whip cream and sweeten with 1/4 c sugar.
Spread over pie.
Shave the remaining chocolate into curls and sprinkle on top.
