| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
A Message from our Provider:
“God is waiting for you”