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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 1/4 c. graham cracker crumbs
1/4 c. granulated sugar
1/4 c. butter, softened
Filling
1 envelope unflavored gelatin
1/2 c. cold water
3/4 c. granulated sugar
1/8 tsp. salt
3 eggs, separated
1/4 c. brandy
1/4 c. creme de cacao liqueur
1 c. whipping cream, whipped
To make crumb crust, combine crust ingredients in a small bowl. Mix well.
Press mixture evenly into 9-inch pie plate.
Place in freezer until firm.
For filling, sprinkle gelatin over water in saucepan.
Add half of the sugar, salt and egg yolks; stir until thoroughly blended. Place over low heat, stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes.
Remove from heat; stir in brandy and creme de cacao.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites until stiff but not dry; gradually add remaining sugar; beat until very stiff.
Fold in gelatin mixture. Fold in whipped cream.
Turn into crumb crust; chill until firm.
If desired, garnish with additional whipped cream and chocolate curls.
**Instead of graham cracker crumbs, use crushed chocolate cookie crumbs.
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CREAM PIE - BRANDY ALEXANDER
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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 1/4 c. graham cracker crumbs
1/4 c. granulated sugar
1/4 c. butter, softened
Filling
1 envelope unflavored gelatin
1/2 c. cold water
3/4 c. granulated sugar
1/8 tsp. salt
3 eggs, separated
1/4 c. brandy
1/4 c. creme de cacao liqueur
1 c. whipping cream, whipped
To make crumb crust, combine crust ingredients in a small bowl. Mix well.
Press mixture evenly into 9-inch pie plate.
Place in freezer until firm.
For filling, sprinkle gelatin over water in saucepan.
Add half of the sugar, salt and egg yolks; stir until thoroughly blended. Place over low heat, stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes.
Remove from heat; stir in brandy and creme de cacao.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites until stiff but not dry; gradually add remaining sugar; beat until very stiff.
Fold in gelatin mixture. Fold in whipped cream.
Turn into crumb crust; chill until firm.
If desired, garnish with additional whipped cream and chocolate curls.
**Instead of graham cracker crumbs, use crushed chocolate cookie crumbs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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