History For Brandy Alexander Pie
The New York Times published a recipe for brandy Alexander pie in January 1970.
It was a simple dessert: a graham-cracker crust filled with a wobbly, creamy mousse and enough booze to elevate your neck hair and then make your neck unstable as well.
Craig Claiborne, the paper’s culinary editor at the time, rated it one of the three most-requested dessert recipes and reprinted it later that year.
Ingredients For Brandy Alexander Pie
- 1 (9 inches) prepared graham cracker crust
- 1 (.25 ounce) package unflavored gelatin
- ½ cup cold water
- ⅔ cup white sugar
- ⅛ teaspoon salt
- ¼ cup cognac
- 3 egg yolks
- ¼ cup crème de cacao
- 3 egg whites
- 2 cups whipping cream
Instruction For Brandy Alexander Pie
- Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Preheat oven to 350°F and bake crust for 10 minutes. Remove from oven and leave aside.
- Allow gelatin to soften in cold water in a saucepan. Blend together 1/3 cup sugar, salt, and beaten egg yolks. Stir constantly over low heat until the gelatin has dissolved and the mixture coated the spoon. Bring the water to a boil, but don’t let it boil.
- Remove from heat and stir in the cognac and chocolate crème. Refrigerate until the mixture thickens.
- In a mixing bowl, whip egg whites until firm; gradually add the rest of the sugar while beating. In the thickened filling, fold in the egg white and sugar mixture.
- Whip the heavy cream until stiff peaks form, and then fold half of it into the cognac mixture gradually. Cover and chill for 1 hour after pouring onto graham cracker crust. Serve with the leftover whipped cream and chocolate curls as a garnish.
Nutrition Info For Brandy Alexander Pie