A great pie! My words of advice -- for best pie, you have to have real gingersnaps - and - it’s just as easy to make two pies as one!!!
For the crust: Preheat oven to 350 degrees. With a rolling pin, crush gingersnaps until finely ground. Combine with melted butter and shape into a 9-inch glass pie plate. Bake for 10 minutes.
For the chocolate custard: Beat egg yolks with sugar and cornstarch. Add to scalded milk. Cook until it coats the back of the spoon. Remove from heat. Take out one cup out while still warm, reserving the leftover custard on the stove for the second mixture. Add chocolate pieces to the cup of warm custard. Stir to melt and cool slightly. Add vanilla and stir. Pour into crust and spread evenly. Allow to cool completely.
For the second layer: Dissolve gelatin in water. Add to reserved custard. Beat egg whites with cream of tartar and slowly add sugar until peaks form. Fold into custard. Add whiskey. Pour into pie over chocolate custard. Chill until set, overnight.
For the topping: Before serving time, whip cream with sugar until stiff peaks form. Spread over chilled pie. Grate semi-sweet chocolate over whipped cream.
Makes one pie, 6 to 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (277g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 232 (36%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 852.1mg||262 %|
|Sodium 238.6mg||8 %|
|Potassium 308.7mg||8 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 82.3g|
|Protein 24.3g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 653
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