email this pageIngredients
Crumb Crust:
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
Filling:
3 eggs, separated
2/3 cup sugar, divided
1/2 cup cold water
1 envelope unflavored gelatin
1/3 cup creme de cacao
3 tablespoons cognac
1 cup heavy cream, whipped
Chocolate curls, optional, for garnish
Instructions
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
Filling:
3 eggs, separated
2/3 cup sugar, divided
1/2 cup cold water
1 envelope unflavored gelatin
1/3 cup creme de cacao
3 tablespoons cognac
1 cup heavy cream, whipped
Chocolate curls, optional, for garnish
1. To prepare the crumb crust, preheat oven to 375F. In a 9-inch pie plate, combine crumbs, 2 tablespoons sugar and butter. Press evenly on bottom and sides of pan. Bake 8 minutes or until edge is lightly browned. Cool on a wire rack.
2.To prepare the filling, in a medium bowl, whisk egg yolks and 1/3 cup sugar until thick. Into a small, heavy saucepan, pour the water; sprinkle gelatin over top. Add yolk mixture. Cook over low heat, stirring with a wooden spoon, 10 minutes, or until mixture is slightly thickened and coats a spoon. Do not boil. Remove from heat, stir in creme de cocoa and brandy and pour into a very large bowl. Cool for 10 minutes,, whisking occasionally, until the mixture starts to mound slightly.
3. Beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar and beat until stiff but not dry. Fold egg whites and whipped cream into custard and turn into crust. Refrigerate 6 hours to overnight. If desired, decorate pie with chocolate curls. Serves 8
"Relish the American Table," April 22, 2007.
Nutritional Information
2.To prepare the filling, in a medium bowl, whisk egg yolks and 1/3 cup sugar until thick. Into a small, heavy saucepan, pour the water; sprinkle gelatin over top. Add yolk mixture. Cook over low heat, stirring with a wooden spoon, 10 minutes, or until mixture is slightly thickened and coats a spoon. Do not boil. Remove from heat, stir in creme de cocoa and brandy and pour into a very large bowl. Cool for 10 minutes,, whisking occasionally, until the mixture starts to mound slightly.
3. Beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar and beat until stiff but not dry. Fold egg whites and whipped cream into custard and turn into crust. Refrigerate 6 hours to overnight. If desired, decorate pie with chocolate curls. Serves 8
"Relish the American Table," April 22, 2007.
Per serving: 340 calories, 20g fat, 4g prot., 31g carbs., 0g fiber, 125mg sodium..
