Brandy Alexander Pie Recipe

Ingredients
<br>- 1 (9 inch) prepared graham cracker crust
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ½ cup cold water
<br>- ⅔ cup white sugar
<br>- ⅛ teaspoon salt
<br>- ¼ cup cognac
<br>- 3  egg yolks
<br>- ¼ cup creme de cacao
<br>- 3  egg whites
<br>- 2 cups whipping cream
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
<br>step 2: In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
<br>step 3: Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
<br>step 4: In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
<br>step 5: Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
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Ingredients
- 1 (9 inch) prepared graham cracker crust
- 1 (.25 ounce) package unflavored gelatin
- ½ cup cold water
- ⅔ cup white sugar
- ⅛ teaspoon salt
- ¼ cup cognac
- 3 egg yolks
- ¼ cup creme de cacao
- 3 egg whites
- 2 cups whipping cream

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
step 2: In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
step 3: Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
step 4: In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
step 5: Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

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