Brandy alexander pie

Yield: 8 Servings

Measure 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

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, .

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