Black Bottom Pie (no oven version)
gingersnap cookie crumbs, about 60 cookies
butter or margarine, melted
(12 oz.) semi-sweet chocolate chips
chocolate curls, or 1 square chocolate, grated, for garnish
Combine cookie crumbs and sugar.
Pat into bottom of a 13 X 9-inch pan.
In a saucepan, scald milk.
In a small bowl, combine sugar and cornstarch.
In another bowl, beat egg yolks.
Slowly add milk, stirring constantly.
Return egg mixture to saucepan.
Stir in sugar and cornstarch mixture.
Cook, stirring all the time, until the custard coats the back of a spoon.
Place chocolate chips in a mixing bowl.
Add 1 1/2 cups hot custard.
Stir until chocolate is melted.
Pour chocolate custard into chilled crust.
Soften gelatin in cold water.
Add to remaining custard, stirring until dissolved.
Beat egg whites and sugar until soft peaks form.
Garnish with whipped cream, chocolate and strawberries.