Yield: 8 Servings
|20 eaches||Graham crackers, crushed|
|3 tablespoons||Brown sugar|
|⅓ cup||Butter or margarine|
|1 cup||Whipping cream|
|½ cup||Sifted powered sugar|
|2 tablespoons||Sherry and brandy - or - 1/4 cup brandy|
|4 eaches||Egg yolks|
Combine graham crackers, brown sugar and soft butter; mix thouroughly.
Press into 9" pie pan, reserving about 2 T crumbs for topping. Chill.
Meanwhile, whip cream until stiff, blend in the powdered sugar, sherry and/or brandy. Beat egg yolks until lightly colored and thick and fold into cream mixture. Pour filling into chilled crust, top with the reserved crumbs. Freeze solid and serve frozen.
Compliments of Mrs. J.F. Guymon, U of Cal. from the "Favorite Recipes of California Winemakers" circa 1963.