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Screech Pie

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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