by amanda
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1 1/2
cups gingersnap crumbs
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1/4
cups melted butter
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1
envelope unflavored gelatin
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2/3
cup sugar
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1/8
teaspoon salt
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3
eggs, separated
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1/4
cup Cognac
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1/4
cup Crème de Cacao
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Preheat the oven to 350 degrees.
Ask the hotline about this step!Combine the crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
Ask the hotline about this step!Pour 1/2 cup cold water in a saucepan and sprinkle the gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend.
Ask the hotline about this step!Place over low heat and stir until the gelatin dissolves and mixture thickens slightly (it won’t be as thick as a custard). Do not boil! Remove from heat.
Ask the hotline about this step!Stir the liqueurs or liquor into the mixture. Then chill until the mixture starts to mound slightly.
Ask the hotline about this step!Beat the egg whites until stiff, then add the remaining sugar and beat until the peaks are firm. Fold the meringue into the thickened mixture.
Ask the hotline about this step!Whip the cream, then fold into the mixture.
Ask the hotline about this step!Turn the mixture into the crust. Chill for several hours or overnight.
Ask the hotline about this step!So delicious! I made this for Thanksgiving. Used rum. Heed Amanda's advice and don't chill the base too long at step 5. Check it after 15 minutes.
Glad you liked it -- and yes, I've made many a lumpy booze pie after letting the base chill for too long!
Out of curiosity, when this was published in 1975 was it in an article called "Pie Spiked"?
There was this great Times magazine article about alcohol flavored pies - one was "Grasshopper Pie": I made it for my first dinner party in college and I thought I was so chic. Holy cow does this take me back!!!