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Recipe: Brandy Alexander Pie (New York Times magazine, 1970)

Desserts - Pies and Tarts
BRANDY ALEXANDER PIE

1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar, divided use
1/8 teaspoon salt
3 egg yolks
1/4 cup cognac
1/4 cup creme de cacao
3 egg whites (pasteurized)
2 cups heavy (whipping) cream, whipped, divided use
1 (9-inch) graham cracker crust*
Chocolate curls for garnish

Sprinkle the gelatin over the 1/2 cup cold water in a saucepan. Add 1/3 cup of the sugar, the salt and egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil.

Remove from the heat, and stir in the cognac and creme de cacao. Chill until mixture starts to mound slightly.

Beat the whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture. Fold in 1 cup of the whipped cream. Turn into the crust. Chill several hours or over night.

Garnish with remaining Whipped Cream and chocolate curls.

*Note from Carol: I always get TWO pies out of this recipe. I usually freeze one.

Makes 6 to 8 servings
From CarolB,.FL
Source: the New York Times Magazine, January 18, 1970
MsgID: 0110133
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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