Cognac Pie
Submitted by jackie1948
A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minThis is the kind of pie you serve after a dinner party when you want the evening to linger. A half cup of good cognac gets folded into a cloud of whipped cream and beaten egg yolks, set gently with gelatin, and poured into a graham cracker crust.
The filling is all silk and warmth. Cognac’s oaky sweetness comes through in every spoonful, balanced by the richness of the egg yolks and the lightness of the whipped cream.
Shaved chocolate on top adds a bitter edge that plays off the brandy beautifully. Serve it well chilled and in small slices. It’s richer than it looks.
Kitchen Tips
- Beat the yolks until truly lemon-colored. This takes several minutes. The pale, thick texture means you’ve incorporated enough air for a light filling.
- Chill the gelatin mixture until it mounds slightly. If you fold in the cream too early (while the gelatin is still liquid), the filling won’t set properly. If you wait too long, it sets in the bowl.
- Use a quality cognac. You’ll taste it. This isn’t the place for the bottom shelf.
Ingredients
Directions
Beat egg youlks until thick and lemon colored.
Gradually beat in sugar.
Soften the gelatin in the water and add ¼ cup cognac.
Heat over boiling water until gelatin dissolves.
Pour the gelatin mixture into the yolks, stirring briskly.
Stir in remaining ¼ cup cognac.
Chill until this mixture will mound slightly, and then fold in the whipped cream.
Pour the filling tnto the shell and chill.
Before serving, garnish with shaved chocolate or whipping cream.
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