Dick Taeubers Cordial Pie Recipes

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DICK TAEUBER'S BRANDY ALEXANDER PIE



Dick Taeuber's Brandy Alexander Pie image

In January 1970, The Times published a recipe for brandy Alexander pie. It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too. Later that year, Craig Claiborne, then the food editor, declared it one of the paper's three most-requested dessert recipes and ran it again. By rights, this should have been the recipe's swan song. But thanks to Dick Taeuber, a Maryland statistician, the pie lived on. Taeuber discovered that you could use a simple formula to make the pie in the flavor of almost any cocktail you wanted (3 eggs to 1 cup cream to 1/2 cup liquor). In 1975, Claiborne renamed it Dick Taeuber's cordial pie and published it once more, this time with all 20 variations (see note). Calling it a cordial pie doesn't quite capture its punch or proof. Booze pie would be more fitting. It's not the kind of thing you want to serve for a children's birthday party.

Provided by Amanda Hesser

Categories     pies and tarts, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups graham-cracker crumbs
1/3 cup melted butter
1 envelope unflavored gelatin
2/3 cup sugar
teaspoon salt
3 eggs, separated
1/4 cup Cognac
1/4 cup creme de cacao
1 cup heavy cream
Food coloring (optional)
Chocolate curls, for garnish

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.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 323 milligrams, Sugar 32 grams, TransFat 0 grams

DICK TAEUBER'S CORDIAL PIE



DICK TAEUBER'S CORDIAL PIE image

Categories     Dessert

Number Of Ingredients 21

The Formula: cocktail; liquor (equal parts, 1/2 cup total, unless noted otherwise); crust; garnish
Brandy Alexander; Cognac, brown crème de cacao; graham cracker; chocolate curls
Chocolate mint; white crème de cacao, brown crème de cacao; chocolate cookie; chocolate curls
Grasshopper; white crème de menthe, green crème de menthe; chocolate cookie
Eggnog; rum; gingersnap; nutmeg
Banana mint; crème de banana, white crème de menthe; graham cracker
Pink squirrel; crème de almond, white crème de cacao; graham cracker
Brown velvet; triple sec, brown crème de cacao; chocolate cookie
Irish coffee; Irish whisky (use double strength coffee in place of water); graham cracker
Golden dream; Galliano, Cointreau (use 3/ 4 cup of orange juice in place of water, add 2 tablespoons grated orange peel); graham cracker; toasted coconut
Midnight cowboy; chocolate mint, brandy; chocolate cookie
Italian mousse; chocolate mint, vodka; chocolate cookie
Fifth Avenue; apricot brandy, brown crème de cacao; chocolate cookie
Raspberry Alexander; 3 ounces raspberry brandy, 1 ounce white crème de cacao; graham cracker
Blackberry Alexander; 3 ounces blackberry brandy, 1 ounce white crème de cacao; graham cracker
Banana chocolate cream; crème de banana, white crème de cacao; chocolate cookie
George Washington; chocolate mint, cherry brandy; chocolate cookie
Shady lady; coffee-flavored brandy, triple sec (use coffee in place of water); chocolate cookie
Cheri Suisse; cherry Suisse (cherry chocolate); chocolate cookie
Vandermint; Vandermint (chocolate mint); chocolate cookie
Sabra; Sabra (orange chocolate); chocolate cookie

Steps:

  • 1. Preheat oven to 350 degrees. Combine crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool. 2. 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 mixture thickens. Do not boil! Remove from heat. 3. Stir the liqueurs or liquor into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon. 4. Beat the egg whites until stiff, then add remaining 1/ 3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened mixture. 5. 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. Serves 6.

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