1 ready made graham cracker crust
1/4 c. cognac
1/4 c. brown creme de cacao
1/2 c. cold water
1 env. unflavored gelatin
2/3 c. sugar
1/8 tsp. salt
3 eggs, separated
1 c. heavy cream

Preheat oven to 350 degrees. Pour water into saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt, and egg yolks. Stir to blend.

Place over low heat and stir until gelatin dissolves and mixture thickens. DO NOT BOIL. Remove from heat. Stir liquors into mixture. Then chill until mixture starts to mound slightly.

Beat egg whites stiff, add remaining sugar and beat until peaks are firm. Fold meringue into thickened mixture. Whip the cream and fold into mixture. Turn mixture into crust. Chill overnight.