1 (9 inch) graham cracker pie crust
1 c. whipping cream
1/2 c. confectioners' sugar
1/4 c. brandy
4 egg yolks

Whip heavy cream until stiff. Blend in sugar. Beat egg yolks until light colored and thick. Fold into cream mixture. Add brandy. Cover top with graham cracker crumbs and freeze. Serve frozen. Serves 6 to 8.