Frozenbrandyalexanderpie Recipes

FROZEN BRANDY ALEXANDER PIE

Steps:

• Combine sweetened condensed milk, whipped cream, crème de cacao and brandy.
• Pour into prepared crust.
• Freeze 4 to 6 hours until firm.
• This is attractive served with whipped cream and grated chocolate or chocolate curls.
• Time includes freeze time.

BRANDY ALEXANDER PIE

Steps:

• Prepare Chocolate Petal Crust, set aside. Combine marshmallows and milk in medium saucepan cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.
• Pour half the marshmallow mixture into small bowl, set aside.
• Add chocolate chips to the remaining marshmallow mixture, return to low heat and stir until chips are melted.
• Remove from heat and stir in vanilla, cool to room temperature.
• Stir brandy and creme de cacao into reserved marshmallow mixture, chill until mixture mounds slightly when dropped from a spoon.
• Whip cream until stiff.
• Fold 2 cups of the whipped cream into cooled chocolate mixture, spoon into cooled crust. Blend remaining whipped cream into chilled brandy mixture, spread over chocolate mixture.
• Chill about 2 hours or until firm.
• Just before serving, garnish with chocolate leaves.
• Leaves are made by painting melted chocolate onto leaves, cooled and then pull leave off.
• Make 5 or 6 different sizes of leaves to decorate the top of the pie.

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:

• 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.

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 (WW)

Steps:

• Combine ice cream and brandy; stir well.
• Spoon mixture into crust; cover.
• Freeze at least 6 hours.
• Spread whipped topping evenly over filling.
• Sprinkle with grated chocolate just before serving.