Strawberry Ginger Cream Pie

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• 2 cups gingersnap crumbs
• 1/3 cup unsalted butter, melted
• 4 cups fresh strawberries, hulled
• 1 (7 g) envelope unflavored gelatin
• 1/3 cup light rum
• 2 eggs
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 1/2 cups hot milk
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 1/3 cup candied ginger, finely chopped
• 1/2 cup strawberry jam, strained

Recipe

• 1 combine the cookie crumbs with the melted butter; pat into the bottom of a 9-inch pie plate.
• 2 bake at 350 degrees f for 10 minutes; cool.
• 3 sprinkle the gelatin over the rum in a saucepan.
• 4 soften for 5 minutes; heat gently to dissolve.
• 5 beat the eggs with the sugar in the top of a double boiler.
• 6 beat in the flour; slowly whisk in the hot milk.
• 7 cook over simmering water until the custard thickens.
• 8 beat in the gelatin and vanilla; cool over a larger bowl filled with ice and water.
• 9 the mixture should be cool but not yet set.
• 10 slice 1/3 of the berries; place in the cooled pie shell.
• 11 halve the remaining berries and reserve for the top.
• 12 whip the cream until light and fold into the gelatin base along with the ginger.
• 13 spoon into the pie shell and refrigerate for 1 hour.
• 14 arrange the reserved berries over the top of the pie.
• 15 brush the berries with jam and decorate with fresh mint, if desired.
• 16 chill 2 hours longer.