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Brandy Alexander Pie

Ingredients
  Chocolate cookie wafers 30 , crushed to make 1 1/2 cups
  Sugar 1⁄3 Cup (5.33 tbs)
  Margarine/Butter 1⁄3 Cup (5.33 tbs), softened
For filling
  Unflavored gelatin 1 Ounce (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Salt 1 Dash
  Brandy 1⁄4 Cup (4 tbs)
  Creme de cacao 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs), whipped
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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