Ingredients
Gingersnap Crust
- 6 ounces gingersnap cookies (about 24)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon heavy cream
Custard
- 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
Assembly
- 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
Description
Ground Gingersnap Cookies Form The Crunchy Crust Of This Pie Filled With Layers Of Vanilla And Chocolate Custard.
Bon Appetit Magazine
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