Cognac Pie

 

[Printable Version]

`     5 egg yolks

      3/4 cup sugar

      1 envelope gelatin

      1/4 cup water

      1/2 cup cognac (to be used 1/4 cup at a time)

      1-1/2 cups whipping cream

      One ten-inch or deep nine-inch graham cracker crumb crust, baked and cooled.

      2 tablespoons shaved chocolate

1.  Beat egg yolks until they are thick and lemon-coloured.  Gradually beat in the sugar.

2.  Soften the gelatin in the water and add 1/4 cup of the cognac.   Heat over boiling water until gelatin dissolves.

3.  Pour the gelatin mixture into the egg yolks, stirring briskly.  Stir in the other 1/4 cup of cognac.

4.  Whip one cup of the cream and fold in. 

5.  Pour the filling into the pie shell and chill until set.

6.  Whip remaining half-cup of whipping cream  and spread over pie and decorate with shaved chocolate.

PIE CRUST  

      Graham cracker crumbs (a wax paper section or 2-1/2 cups crumbs)

      1/4 pound butter (one stick)

      2 teaspoons sugar.

      Melt butter and mix in crumbs and sugar.  With fingers, mould mixture  into pie plate to form crust.  Bake for 8 minutes in 375-degree oven.  Allow to cool before adding cognac pie ingredients.

Above recipe will serve 8 people at least.  Very rich dessert.