Black Bottom Pie

Directions

1. 1
   To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
2. 2
   Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
3. 3
   Bake at 350°F for 8-10 minutes; cool on a wire rack.
4. 4
   To make the filling: In a small bowl, add the water and rum; stir to combine.
5. 5
   Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
6. 6
   In a saucepan, add the sugar and cornstarch; stir to combine.
7. 7
   Gradually whisk in the milk and egg yolks.
8. 8
   Bring mixture to a boil over medium heat, whisk constantly.
9. 9
   Boil for 1 minute.
10. 10
    Add in gelatin mixture; stir until mixture is dissolved.
11. 11
    Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
12. 12
    Chill 30 minutes or until set; set aside remaining custard.
13. 13
    In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
14. 14
    Gradually add powdered sugar; beat until soft peaks form.
15. 15
    Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
16. 16
    Chill pie and remaining whipped cream for 2 hours or until pie is set.
17. 17
    Spread remaining whipped cream over the top.