1 prepared graham cracker crust
2 tbsp. currant jelly
1/2 cup toasted almonds, chopped
6 egg yolks
1 cup sugar
1 env. unflavored gelatin (Knox)
1/2 cup cold water
1 pint whipping cream (2 cups)
1/2 cup brandy or rum

Brush crust with melted currant jelly. Cover with chopped toasted almonds. Beat egg yolks until light, add sugar.

Soak gelatin in cold water. Bring gelatin and cold water mixture to a boil and pour over the sugar and egg mixture, stirring briskly so the egg does not congeal.

Whip cream until stiff, fold in egg mixture and flavor with brandy or rum. Cool until mixture begins to set. Pour into prepared pie shell. Chill until firm.

DECORATION:

shaved bittersweet chocolate curls
chopped pistachio nuts

Sprinkle top of pie with shaved chocolate curls and finely chopped pistachio nuts.

Submitted by: Ruthie Lee