Brandy alexander pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ½ | cup | Cold water |
| ⅔ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 3 | Eggs; separated | |
| ¼ | cup | Cognac or brandy |
| ¼ | cup | Creme de cacao |
| 2 | cups | Heavy cream; whipped |
| 1 | (9-inch) graham cracker pie crust | |
| Chocolate curls for garnish | ||
Directions
Sprinkle gelatin over cold water in a sauce pan. Add ⅓ cup of the sugar, salt & egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves & mixture thickens. DO NOT BOIL. Remove from heat & stir in cognac & Creme de Cacao. Chill until mixture starts to mound slightly.
Beat the egg whites until stiff, gradually beat in remaining sugar & fold into the thickened mixture. Turn into the crust. Chill several hours or overnight. Garnish with whipped cream & chocolate curls.
MRS C.J. (MARY ANN) LE VAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .