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. ---------------------------------------------------------------------------
Nutrition
Ingredients
