Black-Bottom Pie

1. 1

   Stir together 2 tablespoons water and rum in a small bowl. Sprinkle gelatin over mixture. Stir mixture, and set aside.

2. 2

   Combine sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved.

3. 3

   Stir together 1 cup custard mixture and morsels until smooth. Pour into Gingersnap Crust. Chill 30 minutes or until set. Set aside remaining custard mixture.

4. 4

   Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

5. 5

   Fold 1 cup whipped cream into remaining custard mixture. Spoon over chocolate mixture. Chill pie and remaining whipped cream 2 hours or until pie is set. Spread remaining whipped cream over pie. Garnish, if desired.

No additional tips available.