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Print this Recipe    Brandy Alexander

1/8 tsp salt
1 envelope gelatin
1/3 cup sugar
1/2 cup cold water
3 egg yolks (save the whites for use below)
/2 cup brandy or cognac
1/2 cup creme de cacao
3 egg whites (at room temperature)
1/3 cup sugar*
1/2 pint whipping cream (well chilled)
9" graham cracker crust

another 1/2 pint whipping cream (to top the pie just before serving)
a chocolate bar (optional: to shave or grate on top of the finished pie)

Heat on low until completely dissolved:
1/8 tsp salt
1 envelope gelatin
1/3 cup sugar
1/2 cup cold water

Beat well and then add 3 egg yolks to mixture on stove and
stir this mixture until it begins to thicken.

Then remove from heat and stir in thoroughly:
1/2 cup brandy or cognac
1/2 cup creme de cacao

Place this mixture in refrigerator until it is soft set.

In a bowl, beat until stiff:
3 egg whites (at room temperature)

In another bowl, whip
1/3 cup sugar*
1/2 pint whipping cream (well chilled)
*add the sugar to the cream before beginning to beat it.

Combining the mixtures:
When the gelatin mixture has thickened sufficiently, remove it from the
refrigerator and fold it and the beaten egg whites into the whipped
cream.
After the three are blended, pour the mixture into a 9" graham cracker crust
and refrigerate until firm (at least one hour).

Just before serving, whip 1/2 pint of whipping cream and add sugar and
vanilla to taste. Cover pie with this and chocolate flakes, if desired.

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