Combine the cookie crumbs with the melted butter; pat into the bottom of a 9-inch pie plate.
Bake at 350 degrees F for 10 minutes; cool.
Sprinkle the gelatin over the rum in a saucepan.
Soften for 5 minutes; heat gently to dissolve.
Beat the eggs with the sugar in the top of a double boiler.
Beat in the flour; slowly whisk in the hot milk.
Cook over simmering water until the custard thickens.
Beat in the gelatin and vanilla; cool over a larger bowl filled with ice and water.
The mixture should be cool but not yet set.
Slice 1/3 of the berries; place in the cooled pie shell.
Halve the remaining berries and reserve for the top.
Whip the cream until light and fold into the gelatin base along with the ginger.
Spoon into the pie shell and refrigerate for 1 hour.
Arrange the reserved berries over the top of the pie.
Brush the berries with jam and decorate with fresh mint, if desired.
Chill 2 hours longer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	308.95 Kcal (1294 kJ)
Calories from fat	128.63 Kcal
		% Daily Value*
Total Fat	14.29g	22%
Cholesterol	81.45mg	27%
Sodium	43.92mg	2%
Potassium	243.8mg	5%
Total Carbs	36.38g	12%
Sugars	25.96g	104%
Dietary Fiber	2.05g	8%
Protein	4.66g	9%
Vitamin C	45mg	75%
Vitamin A	0.1mg	3%
Iron	0.2mg	1%
Calcium	84.8mg	8%

Amount Per 100 g
Calories	152.9 Kcal (640 kJ)
Calories from fat	63.66 Kcal
		% Daily Value*
Total Fat	7.07g	22%
Cholesterol	40.31mg	27%
Sodium	21.73mg	2%
Potassium	120.66mg	5%
Total Carbs	18g	12%
Sugars	12.85g	104%
Dietary Fiber	1.01g	8%
Protein	2.3g	9%
Vitamin C	22.3mg	75%
Iron	0.1mg	1%
Calcium	42mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7

Points
8

PointsPlus

Good Points

saturated fat free,
very low sodium

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