Brandy Alexander Pie

Brandy Alexander Pie
  • PREP TIME
    1 hrs
  • COOK TIME
    10 mins
  • TOTAL TIME
    2 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    42

Indulge in the sophisticated allure of this Brandy Alexander Pie. A harmonious blend of cognac and creme de cacao creates a luscious filling, nestled in a buttery graham cracker crust. Perfect for elevating any gathering or simply treating yourself to a moment of pure decadence. Make ahead for effortless elegance!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    145 mg
  • Fiber
    0 g
  • Protein
    6 g
  • Saturated Fat
    14 g
  • Sodium
    233 mg
  • Sugar
    31 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Preheat oven to 350°F (175°C). Bake the graham cracker crust for 10 minutes. Set aside to cool completely. (10 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a medium saucepan, sprinkle the gelatin over the cold water and let it soften for 5 minutes. Add ⅓ cup of the sugar, salt, and lightly beaten egg yolks to the saucepan. Blend well. (5 minutes)

Image Step 03
03 Step

Recipe View 7 mins Heat the mixture over low heat, stirring constantly, until the gelatin dissolves completely and the mixture is smooth and coats the back of a spoon. Be careful not to boil. (5-7 minutes)

Image Step 04
04 Step

Recipe View 45 mins Remove the saucepan from the heat and stir in the cognac and creme de cacao. Transfer the mixture to a bowl and chill in the refrigerator until it thickens slightly but is not completely set. (30-45 minutes)

Image Step 05
05 Step

Recipe View 7 mins In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining ⅓ cup of sugar, continuing to beat until stiff, glossy peaks form. (5-7 minutes)

Image Step 06
06 Step

Recipe View 1 mins Gently fold the meringue (egg white mixture) into the thickened cognac mixture, being careful not to deflate the egg whites.

Image Step 07
07 Step

Recipe View 5 mins In another bowl, whip the heavy cream until soft peaks form. Gently fold half of the whipped cream into the cognac mixture until just combined. (3-5 minutes)

Image Step 08
08 Step

Recipe View 1 hrs Pour the filling into the prepared graham cracker crust. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the pie to set completely. (1 hour+)

Image Step 09
09 Step

Recipe View 1 mins Before serving, garnish the pie with the remaining whipped cream and chocolate curls, if desired.

For a richer flavor, use a high-quality cognac.
To prevent a soggy crust, brush the baked graham cracker crust with melted chocolate before adding the filling.
If you don't have creme de cacao, you can substitute it with chocolate liqueur or a few drops of chocolate extract.
Make sure the gelatin mixture is not too hot when you add the cognac and creme de cacao, as high heat can affect their flavors.
Chilling the pie overnight will allow the flavors to meld together beautifully.

Lance Watsica

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 14 Ratings)
Total Reviews: (5)
  • Alexie Hartmann

    I was a little hesitant about the cognac, but it added such a wonderful warmth to the pie. Will definitely make it again!

  • Liliana Tromp

    Easy to follow recipe and the pie turned out perfectly! The chilling time is crucial though, don't rush it.

  • Arturo Schneider

    This pie was a huge hit at our dinner party! Everyone raved about the unique flavor combination.

  • Yazmin Langworth

    I added a sprinkle of cocoa powder on top for extra chocolate flavor. Delicious!

  • Myrtice Labadie

    My crust was a bit soggy, so next time I'll try brushing it with melted chocolate as suggested in the tips.

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