Difficulty: Average
Make Ahead
Serves 6-8
Ingredients:
- 9″ graham cracker pie shell, chilled
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 2/3 cup sugar
- 1/8 teaspoon salt
- 3 egg yolks
- 3 egg whites
- 1/4 cup cognac
- 1/4 cup creme de cacao
- 2 cups heavy cream
- chocolate curls for garnish
Instructions:
- Sprinkle gelatin over cold water in sauce pan.
- Add 1/3 cup sugar, salt and egg yolks. Stir to blend.
- Cook over low heat until gelatin dissolves and mixture thickens. Do not boil.
- Remove from heat and stir in cognac and creme de cacao.
- Chill until mixture starts to set slightly.
- Beat egg whites until stiff.
- Gradually beat the remaining sugar into egg whites and fold into yolk mixture.
- Fold in 1 cup unsweetened cream, whipped.
- Turn into graham cracker crust and chill at least 2 hours or overnight.
- Before serving, garnish with 1 cup cream whipped with l tablespoon sugar, and chocolate curls,