BRANDY ALEXANDER PIE
Try this cognac- and creme de cacao-flavored pie that is great for company. Be sure to make it ahead of time so it has time to chill.
Provided by TICKY TICKY TAMMY
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 39.7 g, Cholesterol 144.8 mg, Fat 26.9 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 13.5 g, Sodium 232.8 mg, Sugar 30.5 g
NEW DEAL BRANDY ALEXANDER PIE
Categories Chocolate Dessert Bake Fall Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 12
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
Try this cognac- and creme de cacao-flavored pie that is great for company. Be sure to make it ahead of time so it has time to chill.
Provided by TICKY TICKY TAMMY
Categories Chiffon Pie
Time 2h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 39.7 g, Cholesterol 144.8 mg, Fat 26.9 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 13.5 g, Sodium 232.8 mg, Sugar 30.5 g
BRANDY ALEXANDER PIE
Make and share this Brandy Alexander Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
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.
DICK TAEUBER'S BRANDY ALEXANDER PIE
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
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
BRANDY ALEXANDER PIE
This recipe was originally published in 1970, in an article in the New York Times by Craig Claiborne and Pierre Franey. I do not use the food coloring, but feel free to color the pie to your liking. "Cooking time" is refrigeration time. When I was submitting this recipe, Food.com made me specify an amount for the gelatin - it would not let me enter "one envelope" - just know that one envelope is the correct amount of gelatin.
Provided by xtine
Categories Pie
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
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
Get a mouthful of delicious sweetness with this Brandy Alexander Pie. Enjoy the flavors of brandy and crème de cacao in this no-bake dessert. You'll make Brandy Alexander Pie a staple dessert after one bite.
Provided by My Food and Family
Categories Recipes
Time 2h38m
Yield Makes 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 460, Fat 35 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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