Brandy Alexander Pie

Note: This recipe contains uncooked eggs.  If salmonella contamination is a concern in your area, please do not use it.

1 envelope (1 Tbs, 15 ml) unflavored gelatin
1/2 cup (125 ml) cold water
1/2 cup (125 ml) sugar
1/4 tsp (2 ml) salt
3 eggs, separated
1/4 cup (60 ml) Cognac
1/4 cup (60 ml) creme de cacao
2 cups (500 ml) heavy cream, whipped
1 9-inch (23 cm) Graham cracker pie crust
Cocoa powder for garnish

Sprinkle the gelatin over the water in a small saucepan.  Stir in half
the sugar, salt, and egg yolks.  Heat over low heat, stirring
constantly, until the mixture thickens - do not boil.  Remove from the heat and stir in the Cognac and creme de cacao.  Chill until partially set.  Beat the egg whites until stiff.  Gradually add the remaining sugar and fold into the Cognac mixture.  Fold in half the whipped cream and spoon into the pie crust.  Chill for at least 2 hours or overnight.  Garnish with the remaining whipped cream and a light dusting of cocoa.  Serves 6 to 8.

Bon appetit from the Chef and staff at World Wide Recipes
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