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    Screech Pie

    Source of Recipe


    1 cup ginger snaps, crushed
    1/4 cup butter, melted

    14-ounce tin evaporated milk, chilled
    2 tbsp. gelatin
    3/4 cup milk
    3/4 cup sugar
    2 egg yolks
    3 squares semi-sweet chocolate
    1/4 cup Screech rum
    1 tsp vanilla extract
    1 cup whipping cream
    1/4 cup sugar
    2 egg whites

    Preheat oven to 350 F. In saucepan melt butter, add ginger snap
    crumbs and mix well. Press into 10 inch pie plate, covering bottom
    and sides evenly. Bake in 350 F oven for 10 minutes.

    Pour evaporated milk into shallow dish, place in freezer and chill
    until mushy around the edges. Soften the gelatin in 1/4 cup of
    milk. Combine 3/4 cup sugar, 1/2 cup milk and egg yolks and softened
    gelatin in top of a double boiler and mix well. Cook over boiling
    water until gelatin dissolves and mixture thickens slightly, then
    remove from heat. Melt 2 squares of chocolate and add to egg and
    gelatin mixture; beat until smooth. Allow mixture to chill until
    slightly thickened and "syrupy". Whip chilled evaporated milk
    until thick. Fold whipped milk, rum and vanilla into chocolate
    mixture; pour into pie shell and chill thoroughly. Whip cream
    until stiff peaks form. Beat egg whites until frothy, add 1/4 cup
    sugar gradually and continue to beat until soft peaks form. Fold
    egg whites into whipped cream and spread over pie. Shave the
    remaining chocolate into curls and sprinkle over top of whipped
    cream mixture.




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