- 1 (9 inch) prepared graham cracker crust
- 1 (.25 ounce) package unflavored gelatin
- 1/2 cup cold water
- 2/3 cup white sugar
- 1/8 teaspoon salt
- 1/4 cup cognac
- 3 egg yolks
- 1/4 cup creme de cacao
- 3 egg whites
- 2 cups whipping cream
- Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
- 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.
- Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
- 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.
- 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.