1975 Dick Taeuber’S Brandy Alexander Pie

• 1 1/2 cups gingersnap crumbs
• 1/4 cups melted butter
• 1 envelope unflavored gelatin
• 2/3 cup sugar
• 1/8 teaspoon salt
• 3 eggs, separated
• 1/4 cup Cognac
• 1/4 cup Creme de Cacao
• 1 cup heavy cream

1. Preheat the oven to 350 degrees.
2. Combine the crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
3. 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.
4. 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.
5. Stir the liqueurs or liquor into the mixture. Then chill until the mixture starts to mound slightly (this means that if you push a spoon (or your finger) through the mixture, it will clump up into a mound rather than stay flat as a liquid would).
6. 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.
7. Whip the cream, then fold into the mixture.
8. Turn the mixture into the crust. Chill for several hours or overnight.

gingersnap crumbs, butter, unflavored gelatin, sugar, salt, eggs, cognac, crueme de cacao, heavy cream

Taken from food52.com/recipes/7647-1975-dick-taeuber-s-brandy-alexander-pie (may not work)