Cognac Pie
Yield
4 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
egg yolks
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| ¼ | cup |
water
|
|
| ½ | cup |
cognac
divided |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
graham cracker pie crust
10 inch, baked and cooled |
*
|
| 2 | tablespoons |
chocolate
shaved, for garnish |
*
|
| 1 | x |
whipped cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
egg yolks
|
*
|
| 177 | ml |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 59 | ml |
water
|
|
| 118 | ml |
cognac
divided |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
graham cracker pie crust
10 inch, baked and cooled |
*
|
| 3E+1 | ml |
chocolate
shaved, for garnish |
*
|
| 1 | x |
whipped cream
for garnish |
*
|
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.
