Cognac Pie  

Ingredients

• 5 egg yolks
• 3/4 cup sugar
• 1 envelope gelatin
• 1/4 cup water
• 1/2 cup cognac; divided
• 1 cup heavy cream
• 1 ten inch graham cracker crust; baked and cooled
• 2 tablespoons shaved chocolate for garnish
• whipped cream for garnish

Method

Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Soften the gelatin in the water and add 1/4-cup cognac. Heat over boiling water until gelatin dissolves. Pour the gelatin mixture into the yolks, stirring briskly. Stir in remaining 1/4-cup cognac. Chill until this mixture will mound slightly, and then fold in the whipped cream. Pour the filling into the shell and chill. Before serving, garnish with shaved chocolate or whipping cream.

Yield: 6 servings