Black Bottom Pie

Crust:
1-1/2 Cups Gingersnap Crumbs
5 Tbsp. Butter, melted

Filling:
4 Eggs, separated
1 Cup Sugar, divided
1-1/2 Tbsp. Cornstarch
2 Cups Milk, scalded
1-1/2 oz. Unsweetened Chocolate, melted
1 teas. Watkins Double-Strength Vanilla Extract
1 Tbsp. Unflavored Gelatin
2 Tbsp. Cold Water
1/4 teas. Cream of Tartar
3 Tbsp. Bourbon
1/2 Pint Heavy Cream, whipped
Chocolate Curls

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 one 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 two to three hours. Top with whipped cream and chocolate curls. Makes 8 servings.

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