Draggingtree Posted November 24, 2014 Share Posted November 24, 2014 Brandy Alexander Pie 1 envelope unflavored gelatin1/2 cup cold water2/3 cup sugar1/2 tspn salt3 eggs, separated1/4 cup cognac. Don’t be cheap, use the good stuff.1/4 cup creme de cacao2 cups heavy cream1 tspn sugar1/2 tspn vanilla1 9″ graham cracker crustchocolate curls for garnish Sprinkle gelatin over the cold water in a saucepan. Add 1/3 c of the sugar, the salt and the egg yolks. Stir to blend. Heat over low flame while stirring until the gelatin dissolves and the mixture thickens. DO NOT BOIL. Remove from heat and stir in the cognac and creme de cacao. Chill until mixture starts to set slightly. Beat egg whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture Use 1 cup cream to make whipped cream and fold into the mixture. Turn it all into the crust and chill for several hours or overnight. Before serving, whip second cup of cream with a teaspoon of sugar and 1/2 tspn vanilla, spread that over the pie, then sprinkle with chocolate curls. http://www.patheos.com/blogs/theanchoress/2014/11/24/saving-thanksgiving-chili-and-brandy-alexander-pie/ Link to comment Share on other sites More sharing options...
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