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9-inch graham cracker crust
Sprinkle gelatin over cold water in saucepan. Add 1/3 cup sugar, salt, egg yolks and blend. Heat over low heat, stirring until thickened. DO NOT BOIL!
Remove from heat and stir in brandy, creme de cacao. Chill until thickened. Whip the cream.
Beat egg whites till stiff and add balance of sugar slowly. Fold into gelatin mixture. Fold in whipped cream and turn into crust. Chill until ready to serve.
Garnish as desired. Sometimes I place a couple of maraschino cherries as garnish.