Black Bottom Pie (microwave version)
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gingersnap cookie crumbs, about 40 cookies
butter or margarine, melted
(6 oz.) chocolate chips
chocolate curls, for garnish
strawberries, for garnish
8-inch microsafe baking dish
In a 8-inch microsafe baking dish, melt butter or margarine at HIGH power for 45 seconds.
Stir in cookie crumbs and sugar. Mix well. Pat firmly into bottom of pan. Chill until firm.
In a large glass measure, heat milk at HIGH power for 2 minutes.
In a small bowl, combine sugar and cornstarch. Set aside.
In another bowl, lightly beat egg yolks. Slowly add scalded milk to egg yolks, whisking constantly to combine. Stir in sugar and cornstarch mixture. Return to large glass measure.
Microwave a HIGH power for about 4 minutes until custard coats the back of a spoon. Whisk after 2 minutes to make smooth.
Place chocolate chips in a mixing bowl. Add approximately 3/4 cup hot custard. Stir until chocolate is melted. Stir in vanilla.
Pour into chilled crust. Cool.
Soften gelatin in cold water. Stir in remaining custard. Chill until slightly thickened.
In a mixing bowl, beat egg whites with sugar until soft peaks form. Fold in custard mixture. Pour over chocolate layer. Chill until set.
Just before serving, whip cream. Spread over pie. Garnish with chocolate curls or strawberries.