Coffee Brandy Pie

• 1 1/2 to 2 doz. ladyfingers
• 1 envelope plain gelatin
• 1/4 c. brandy
• 1 1/4 c. rich milk
• 2 tsp. instant coffee
• 1/2 tsp. salt
• 3/4 c. sugar
• 1 tsp. vanilla
• 2 eggs, separated
• 1/4 tsp. cream of tartar
• 1 c. whipping cream
• 1 c. chopped nuts

1. Split ladyfingers.
2. Arrange over bottom and sides of buttered 9-inch pie plate, flat side down, making a crust.
3. Soften gelatin in brandy.
4. Combine milk, coffee, salt, 1/2 cup sugar, vanilla and beaten egg yolks in top of double boiler.
5. Cook over hot water, stirring until dissolved.
6. Remove from heat and cool.
7. When mixture begins to jell, fold in egg whites, beaten to a meringue with remaining 1/4 cup of sugar and cream of tartar, then fold in stiffly beaten cream and 3/4 cup nuts.
8. Mound into ladyfinger crust.
9. Garnish top of pie with remaining chopped nuts.
10. Chill until firm.
11. Serves 6 to 8.

ladyfingers, gelatin, brandy, milk, instant coffee, salt, sugar, vanilla, eggs, cream of tartar, whipping cream, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206471 (may not work)