Black Bottom Pie

Name: Black Bottom Pie
Ingredients: 6 ounces gingersnap cookies (about 24); 3 tablespoons unsalted butter, melted; 1 tablespoon heavy cream; 1 envelope unflavored gelatin powder; 1 1/2 cups whole milk; 1/2 cup heavy cream; 4 large egg yolks; 1/2 cup sugar; 2 tablespoons dark rum; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 1/4 cup mascarpone; 5 ounces semisweet or bittersweet chocolate, finely chopped; 1/4 cup hot espresso or strong coffee; 1 cup chilled heavy cream; 3 tablespoons powdered sugar; 1 tablespoon dark rum; 1/2 teaspoon vanilla extract; Natural unsweetened cocoa powder; Grated semisweet or bittersweet chocolate; Toasted sliced almonds; Special equipment: A 9"-diameter glass or ceramic pie dish

Black Bottom Pie was pinched from <a href="http://www.epicurious.com/recipes/food/views/black-bottom-pie-388691" target="_blank">www.epicurious.com.</a>

"Ground gingersnap cookies form the crunchy crust of this pie filled with layers of vanilla and chocolate custard...."

INGREDIENTS

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6 ounces gingersnap cookies (about 24)

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3 tablespoons unsalted butter, melted

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1 tablespoon heavy cream

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1 envelope unflavored gelatin powder

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1 1/2 cups whole milk

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1/2 cup heavy cream

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4 large egg yolks

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1/2 cup sugar

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2 tablespoons dark rum

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1 tablespoon cornstarch

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1 teaspoon vanilla extract

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1/4 teaspoon kosher salt

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1/4 cup mascarpone

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5 ounces semisweet or bittersweet chocolate, finely chopped

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1/4 cup hot espresso or strong coffee

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1 cup chilled heavy cream

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3 tablespoons powdered sugar

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1 tablespoon dark rum

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1/2 teaspoon vanilla extract

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Natural unsweetened cocoa powder

•

Grated semisweet or bittersweet chocolate

•

Toasted sliced almonds

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Special equipment: A 9"-diameter glass or ceramic pie dish

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