Brandy Alexander Pie Recipe
Ingredients
| 30 chocolate cookie wafers, crushed (about 1 1/2 cups) | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Butter margarine | 1/3 Cup (16 tbs), softened | |
| Unflavored gelatin | 1 (FILLING) | |
| Cold water | 1/2 Cup (16 tbs) (FILLING) | |
| Eggs | 3 , separated (FILLING) | |
| Sugar | 1/3 Cup (16 tbs) (FILLING) | |
| Salt | 1 Dash (FILLING) | |
| Brandy | 1/4 Cup (16 tbs) (FILLING) | |
| Creme de cacao | 1/4 Cup (16 tbs) (FILLING) | |
| Whipping cream | 1 Cup (16 tbs), Whipped (FILLING) | |
Directions
Heat oven to 350°F.
In medium bowl, combine all crust ingredients; mix well.
Press cookie mixture over bottom and up sides of 9-inch pie pan.
Bake at 350°F for 8 to 10 minutes.
Cool.
In small saucepan, sprinkle gelatin over cold water.
In small bowl, beat egg yolks slightly.
Stir egg yolks, 1/2 cup sugar and salt into gelatin mixture.
Cook over low heat, stirring constantly, until gelatin dissolves and mixture is slightly thickened.
Remove from heat; stir in brandy and creme de cacao.
Cover; chill 30 to 45 minutes or until mixture begins to lightly mound.
In small bowl, beat egg whites until foamy.
Gradually add 1/4 cup sugar; beat until stiff peaks form, about 3 minutes.
In large bowl, carefully fold beaten egg whites into chilled gelatin mixture; fold in whipped cream.
Pour filling into cooled crust; store covered in refrigerator.
Chill several hours or until firm.
Garnish as desired.
In medium bowl, combine all crust ingredients; mix well.
Press cookie mixture over bottom and up sides of 9-inch pie pan.
Bake at 350°F for 8 to 10 minutes.
Cool.
In small saucepan, sprinkle gelatin over cold water.
In small bowl, beat egg yolks slightly.
Stir egg yolks, 1/2 cup sugar and salt into gelatin mixture.
Cook over low heat, stirring constantly, until gelatin dissolves and mixture is slightly thickened.
Remove from heat; stir in brandy and creme de cacao.
Cover; chill 30 to 45 minutes or until mixture begins to lightly mound.
In small bowl, beat egg whites until foamy.
Gradually add 1/4 cup sugar; beat until stiff peaks form, about 3 minutes.
In large bowl, carefully fold beaten egg whites into chilled gelatin mixture; fold in whipped cream.
Pour filling into cooled crust; store covered in refrigerator.
Chill several hours or until firm.
Garnish as desired.
Chef
