Brandy Alexander Pie Recipes

DICK TAEUBER'S BRANDY ALEXANDER PIE

Steps:

• Preheat oven to 350 degrees. Combine the crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
• Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
• Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon.
• Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened mixture.
• Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust. Add garnish, if desired. Chill several hours or overnight.

BRANDY ALEXANDER PIE

Steps:

• Mix cookie crumbs and margarine in medium bowl; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Sprinkle gelatin over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved. Remove from heat; let stand 5 min.
• Beat 1-1/2 cups of the whipping cream in large bowl with electric mixer on high speed 1 min. or until slightly thickened. Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing on low speed after each addition until well blended. Beat an additional 30 sec. Pour into crust. Refrigerate 2 hours or until set.
• Pour remaining whipping cream into small bowl; beat with electric mixer on high speed until stiff peaks form. Spoon over pie just before serving; sprinkle with coconut. Store leftover pie in refrigerator.

BRANDY ALEXANDER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
• 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.
• Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
• 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.
• 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.

BRANDY ALEXANDER PIE

Steps:

• Preheat the oven to 350º. Combine the graham-cracker crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
• Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
• Stir the Cognac and creme de cacao into the mixture. Chill until the mixture starts to mound slightly when nudged with a spoon.
• Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened gelatin/egg yolk mixture.
• Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust, and garnish with chocolate curls. Chill several hours or overnight.

BRANDY ALEXANDER PIE

Steps:

• Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
• Cook over low heat 2 minutes or until gelatin is completely dissolved.
• Remove from heat; let stand 5 minutes.
• Whip cream until slightly thickened.
• Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing until well blended.
• Refrigerate 2 hours or until set.
• Garnish with additional whipped cream and shaved or grated chocolate.

NEW DEAL BRANDY ALEXANDER PIE

Steps:

• For Crust:
• Preheat oven to 350°F. Finely grind ground chocolate cookies and half of semisweet chocolate in processor. Add melted butter and blend in using on/off turns until moist crumbs form. Press mixture onto bottom and up sides of 9 1/2-inch-diameter deep-dish glass pie dish. Bake until crust is set, about 10 minutes. Remove from oven. Sprinkle remaining chocolate over crust; let melt. Using back of spoon, gently spread chocolate over crust. Cool.
• For Filling:
• Combine 1/4 cup whipping cream and 1/4 cup crème de cacao in heavy medium saucepan. Sprinkle gelatin over and whisk to blend. Let stand 10 minutes to soften. Stir over low heat until gelatin dissolves. Add white chocolate and stir until melted and smooth. Stir in brandy. Transfer mixture to large bowl and cool, stirring occasionally, about 15 minutes. Beat remaining 1 cup cream and 1/2 cup sour cream in medium bowl to stiff peaks. Fold cream into white chocolate mixture in 2 additions. Transfer filling to crust. Refrigerate until filling sets, at least 4 hours or overnight.
• Mound chocolate curls atop pie. Cut into wedges and serve.

BRANDY ALEXANDER PIE

Steps:

• sprinkle 1 env.unflavored over 1/2cup cold water. Add 1/3 C sugar, salt, egg yolks. Mix, place over low heat until gelatin dissolves and thickens( 5 min) Remove from heat, stir in 1/4 C brandy, 1/4C dark creme de cacao. Chill until mounds lightly when dropped from spoon( 5-10 min) Beat egg whites stiff with 1/3 C sugar. Fold in gelatin and 1C whipped heavy cream. Chill, garnish