1 1/2 c. Brazil nuts, ground
2 oz. butter, melted
1/3 c. sugar

FILLING:

1 oz. gelatin
1/4 c. water
3 eggs, separated
1/2 c. sugar
Pinch salt
1 1/2 c. milk, scalded
1/2 c. candied cherries, sliced
1/4 c. Courvoisier brandy
1/4 c. Brazil nuts
Cream

Combine ingredients for crust and press into a greased 9 inch pie pan. Bake in at 375 degrees for 10 minutes. Cool. Soften gelatin (for filling) in the water and dissolve over boiling water. Beat the egg yolks, 1/4 cup of sugar, salt and milk over hot water until thickened. Cool and add the cherries and gelatin.

Whip the egg whites to a meringue with the remaining sugar and fold into custard with the Courvoisier brandy. Pour into crust and chill. To garnish, soak Brazil nuts in boiling water for 30 minutes; drain and shave over top of pie. Serve cream separately.