Brandy Alexander Pie Best Family Recipes

Tuesday, January 6, 2015

Brandy Alexander Pie

"Try this cognac- and creme de cacao-flavored pie this is first-rate for business enterprise. Be certain to make it ahead of time so it has time to kick back."

Ingredients :

1 (nine inch) organized graham cracker crust
1 (.25 ounce) bundle unflavored gelatin
half of cup bloodless water
2/three cup white sugar
1/eight teaspoon salt
1/four cup cognac
3 egg yolks
1/4 cup creme de cacao
three egg whites
2 cups whipping cream

Instructions :

Prep : 1H	Cook : 8M	Ready in : 2H10M

Preheat oven to 350 stages F (a hundred seventy five degrees C). Bake crust in oven for 10 minutes; set aside.
In a saucepan, allow gelatin to soften in cold water. Add 1/three cup sugar, salt, and overwhelmed egg yolks; blend collectively. Heat over low warmth stirring until gelatin dissolves and mixture coats spoon. Do not convey to a boil.
Remove from warmness, stir in cognac and creme de cacao. Chill until combination thickens.
In a blending bowl, beat egg whites until stiff; even as beating, slowly add relaxation of sugar. Fold egg white and sugar mixture into the thickened filling.
Whip the heavy cream and gently fold 1/2 of it into the cognac aggregate. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with ultimate whipped cream and chocolate curls.

Notes :

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