Recipe - Cognac Pie

5 Egg Yolks
Three fourths cup Sugar
1 Env Gelatin
One fourth cup Water
One half cup Cognac; divided
1 cup Heavy Cream
1 10" Graham Cracker Crust;
baked and cooled
2 tablespoon Shaved Chocolate For
Garnish, OR
Whipped Cream For Garnish

Beat egg youlks until thick and lemon colored. Gradually beat in sugar.
Soften the gelatin in the water and add One fourth cup cognac. Heat over boiling
water until gelatin dissolves. Pour the gelatin mixture into the yolks,
stirring briskly. Stir in remaining One fourth cup cognac. Chill until this mixture
will mound slightly, and the fold in the whipped cream. Pour the filling
tnto the shell and chill. Before serving, garnish with shaved chocolate or
whipping cream.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. William T. Brotherton, Jr. Posted to MCRecipe Digest V1
#739 by Bill Spalding billspa@icanect.net on Aug 13, 1997