Betsy Serves 8
1 nine-inch pie
1 1/2 cups crushed gingershaps
1/4 cup sugar
1/3 cup unsalted butter, melted
3 egg yolks
1 cup milk
1/2 cup bourbon
1/4 cup light rum
2 Tbs. sugar
1 Tbs. (yes, Tbs.) ground nutmeg
3 egg whites
1 Tbs. unflavored gelatin
1/4 cup cold water
1/3 cup sugar
2 Tbs. cornstarch
pinch salt
1 1/2 squares (one ounce size) unsweetened chocolate
1 tsp. vanilla
2 cups whipping cream
1/4 cup powdered sugar
1/4 cup cognac
freshly ground nutmeg
chocolate curls
1. Combine gingersnaps, 1/4 cup sugar and butter. Press into bottom and sides of a pie plate or bottom of a spring-form pan. Bake at 450 for 5 minutes; refrigerate until cold.
2. Beat yolks until thick and lemon-colored; stir in milk, bourbon, rum, 2 Tbs. sugar, and 1 Tbs. nutmeg. Beat whites into stiff peaks and fold into yolk mixture. Set aside for step 3.
3. Soften gelatin in cold water; set aside. Mix 1/3 cup sugar, cornstarch and salt in medium saucepan; add 1/2 cup of the egg yolk mixture and whisk until smooth. Gradually add remaining mixture and cook over medium heat, stirring constantly (about one minute)until thickened. Stir in softened gelatin and mix well. Divide in half.
4. Heat chocolate and vanilla in small saucepan over low heat until chocolate melts. Stir into half the reserved mixture from step 3. Refrigerate.
5. Beat 1 cup of the whipping cream until stiff; fold in second (white) portion of the gelatin mixture. Pour into prepared crust and refrigerate until firm, about two hours. Spread HALF the chocolate mixture over white mixture. Refrigerate. Cover and reserve the remaining half of the chocolate mixture. This can be held for up to two days.
6. Beat remaining whipping cream with powdered sugar and cognac. Spread half over top of pie. Spread reserved chocolate in small circle over whipped cream. Dollop remaining whipped cream in center and garnish with grated nutmeg and chocolate curls. Refrigerate uncovered until serving time.