Recipe - Brandy Alexander Pie

1 Envelope unflavored gelatin
One half cup Cold water
2/3 cup Sugar
1/8 teaspoon Salt
3 Eggs; separated
One fourth cup Cognac or brandy
One fourth cup Creme de cacao
2 cup Heavy cream; whipped
1 (9inch) 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,
http://www.erols.com/hosey.