1 envelope unflavored gelatin 1/2 cup cold water 2/3 cup sugar 1/2 tspn salt 3 eggs, separated 1/4 cup cognac. Don’t be cheap, use the good stuff. 1/4 cup creme de cacao 2 cups heavy cream 1 tspn sugar 1/2 tspn vanilla 1 9″ graham cracker crust chocolate curls for garnish
Sprinkle gelatin over the cold water in a saucepan. Add 1/3 c of the sugar, the salt and the egg yolks. Stir to blend.
Heat over low flame while stirring until the gelatin dissolves and the mixture thickens. DO NOT BOIL.
Remove from heat and stir in the cognac and creme de cacao. Chill until mixture starts to set slightly.
Beat egg whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture
Use 1 cup cream to make whipped cream and fold into the mixture.
Turn it all into the crust and chill for several hours or overnight.
Before serving, whip second cup of cream with tspn of sugar and 1/2 tspn vanilla and use to garnish pie, then sprinkle with chocolate curls.