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Brandy Alexander Pie

1/8 tsp salt
1 envelope gelatin
1/3 cup sugar
1/2 cup cold water
3 egg yolks
1/2 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

1/2 pint whipping cream, whipped
chocolate bar, grated (optional)

Heat on low until completely dissolved the salt, gelatin, sugar
and water.

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

Then remove from heat and stir brandy and creme de cacao in
thoroughly. Place this mixture in refrigerator until it is soft
set.

In a bowl, beat egg whites until stiff.

In another bowl, whip sugar and chilled whipping cream.

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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