1 Envelope unflavored gelatin
1/2 c Cold water
2/3 c Sugar
1/8 ts Salt
3 Eggs; separated
1/4 c Cognac or brandy
1/4 c Creme de cacao
2 c Heavy cream; whipped
1 (9-inch) graham cracker pie
-crust
Chocolate curls for garnish
Sprinkle gelatin over cold water in a sauce pan. Add 1/3 cup of the sugar,
salt & egg yolks. Stir to blend. Heat over low heat while stirring until
gelatin dissolves & mixture thickens. DO NOT BOIL. Remove from heat & stir
in cognac & Creme de Cacao. Chill until mixture starts to mound slightly.
Beat the egg whites until stiff, gradually beat in remaining sugar & fold
into the thickened mixture. Turn into the crust. Chill several hours or
overnight. Garnish with whipped cream & chocolate curls.
MRS C.J. (MARY ANN) LE VAN
From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings