Brandy Alexander Pie
|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|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Brandy||1⁄4 Cup (4 tbs)|
|Creme de cacao||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
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.
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.