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    You are in: Home / Recipes / Brandy Alexander Pie Recipe
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    Brandy Alexander Pie

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    30 mins

    8 hrs

    xtine's Note:

    This recipe was originally published in 1970, in an article in the New York Times by Craig Claiborne and Pierre Franey. I do not use the food coloring, but feel free to color the pie to your liking. "Cooking time" is refrigeration time. When I was submitting this recipe, made me specify an amount for the gelatin - it would not let me enter "one envelope" - just know that one envelope is the correct amount of gelatin.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350º. Combine the graham-cracker crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
    2. 2
      Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
    3. 3
      Stir the Cognac and creme de cacao into the mixture. Chill until the mixture starts to mound slightly when nudged with a spoon.
    4. 4
      Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened gelatin/egg yolk mixture.
    5. 5
      Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust, and garnish with chocolate curls. Chill several hours or overnight.

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    Nutritional Facts for Brandy Alexander Pie

    Serving Size: 1 (172 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 477.4
    Calories from Fat 264
    Total Fat 29.4 g
    Saturated Fat 16.7 g
    Cholesterol 174.4 mg
    Sodium 631.7 mg
    Total Carbohydrate 43.3 g
    Dietary Fiber 0.5 g
    Sugars 32.6 g
    Protein 6.5 g

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