Brandy Alexander Pie Recipe
Summary
Ingredients
| 1 1/3 cups chocolate wafer crumbs | ||
| Butter | 3 Tablespoon, melted | |
| 1 env unflavored gelatin | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Egg yolks | 3 | |
| Milk | 2/3 Cup (16 tbs) | |
| Creme de cacao | 1/3 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
| Egg whites | 3 | |
| Heavy cream | 1 Cup (16 tbs) | |
Directions
Mix wafer crumbs and butter.
Turn into a 9 inch pie pan and press firmly onto bottom and sides.
Chill.
Mix gelatin, 1/2 cup sugar, and salt in a saucepan.
Beat egg yolks and milk together; add gradually to gelatin mixture, stirring constantly.
Cook over low heat, stirring constantly, until gelatin and sugar are dissolved.
Remove from heat.
Stir in creme de cacao and brandy.
Chill until slightly thickened.
Beat egg whites until frothy.
Add 1/4 cup sugar gradually, beating until stiff peaks are formed.
Whip cream until peaks are formed.
Fold meringue and whipped cream into gelatin mixture.
Chill until mixture will mound.
Pile filling into pie shell.
Chill until firm.
If desired, garnish with chocolate curls.
Turn into a 9 inch pie pan and press firmly onto bottom and sides.
Chill.
Mix gelatin, 1/2 cup sugar, and salt in a saucepan.
Beat egg yolks and milk together; add gradually to gelatin mixture, stirring constantly.
Cook over low heat, stirring constantly, until gelatin and sugar are dissolved.
Remove from heat.
Stir in creme de cacao and brandy.
Chill until slightly thickened.
Beat egg whites until frothy.
Add 1/4 cup sugar gradually, beating until stiff peaks are formed.
Whip cream until peaks are formed.
Fold meringue and whipped cream into gelatin mixture.
Chill until mixture will mound.
Pile filling into pie shell.
Chill until firm.
If desired, garnish with chocolate curls.
Chef
