Ingredients

• 1 , 9 inch
• 1 , .25 ounce
• 0.5 cups cold water
• 0.67 cups white sugar
• 0.13 teaspoons salt
• 0.25 cups cognac
• 3 eggs yolks
• 0.25 cups creme de cacao
• 3 eggs whites
• 2 cups whipping cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2. 2 In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3. 3 Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4. 4 In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
5. 5 Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

Nutrition per serving