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Brandy Alexander Pie
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
130 minutes
Impress guests with a decadent cognac and creme de cacao pie, best enjoyed when chilled and made in advance.
Ingredients:
  • 1 (9 inch) prepared graham cracker crust
  • 1 (.25 ounce) package unflavored gelatin
  • 0.5 cup cold water
  • 0.66666668653488 cup white sugar
  • 0.125 teaspoon salt
  • 0.25 cup cognac
  • 3 egg yolks
  • 0.25 cup creme de cacao
  • 3 egg whites
  • 2 cups whipping cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and bake the crust for 10 minutes before setting it aside.
  • Soak gelatin in cold water in a saucepan. Mix in 1/3 cup sugar, salt, and beaten egg yolks. Cook over low heat, stirring until gelatin dissolves and mixture coats spoon. Avoid boiling.
  • Take off the heat and blend in the luxurious cognac and creme de cacao. Refrigerate until the mixture becomes thick.
  • Whisk egg whites in a bowl until they form stiff peaks; gradually add the remaining sugar while continuing to whisk. Gently fold the fluffy egg white and sugar mixture into the thickened filling.
  • Whip the heavy cream until stiff peaks form, then gently fold half of it into the cognac mixture. Pour the mixture into the graham cracker crust, cover, and refrigerate for an hour. Top with the remaining whipped cream and chocolate curls before serving.

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