Ingredients
1-1/2 cups gingersnap cookie crumbs (about 30 cookies)1/4 cup butter, melted2 tablespoons confectioners’ sugarFILLING:1/2 cup maple syrup4 large egg yolks2 tablespoons dark rum1-1/3 cups heavy whipping creamAdditional gingersnap cookie crumbs
Preparation
Preheat oven to 350°. Combine cookie crumbs, butter and confectioners’ sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum.
In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.
