20 Graham crackers, crushed
3 tb Brown sugar
1/3 c Butter or margarine
1 c Whipping cream
1/2 c Sifted powered sugar
2 tb Sherry and brandy – or –
– 1/4 cup brandy
4 Egg yolks
Combine graham crackers, brown sugar and soft butter; mix thouroughly.
Press into 9″ pie pan, reserving about 2 T crumbs for topping. Chill.
Meanwhile, whip cream until stiff, blend in the powdered sugar, sherry
and/or brandy. Beat egg yolks until lightly colored and thick and fold
into cream mixture. Pour filling into chilled crust, top with the reserved
crumbs. Freeze solid and serve frozen.
Compliments of Mrs. J.F. Guymon, U of Cal. from the “Favorite Recipes of
California Winemakers” circa 1963.
Yields
8 Servings