from the New York Times Magazine, January 18, 1970
1 envelop unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/8 teaspoon salt
3 eggs separated
1/4 cup cognac
1/4 cup creme de cacao
2 cups heavy cream, whipped
1 nine-inch graham cracker crust
Chocolate curls for garnish
1. Sprinkle the gelatin over the cold water in a saucepan. Add 1/3 cup of the sugar, the salt and egg yolks. Stir to blend.
2. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil.
3. Remove from the heat, and stir in the cognac and creme de cacao. Chill until mixture starts to mound slightly.
4. Beat the whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture. Fold in 1 cup of the whipped cream. Turn into the crust. Chill several hours or over night.
5. Garnish with remaining cream and chocolate curls.
Yield: 6 to 8 servings.
Comment: I always get TWO pies out of this recipe. I usually freeze one.
Judy's Home Page