Brandy Alexander pie

Brandy Alexander pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
3 teaspoons powdered gelatine
125ml cold water
140g sugar
1/8 teaspoon salt
3 eggs, separated
60ml brandy
60ml creme de cacao
500ml cream, whipped
chocolate curls, to decorate (see note)

Crumb crust

Quantity Ingredient
155g sweet biscuits, crumbled, (Nice are ideal)
55g sugar
75g butter, melted

Method

  1. Soften gelatine in cold water in a saucepan. Add half of the sugar, the salt and egg yolks. Stir to blend.
  2. Heat over low heat, stirring, until gelatine dissolves and mixture thickens. Do not boil.
  3. Remove from heat and stir in brandy and crème de cacao. Chill until mixture starts to thicken slightly.
  4. To make crumb crust, combine all ingredients and press evenly over bottom and sides of a 23 cm pie plate. Chill until ready to use.
  5. Beat egg whites until stiff. Gradually beat in remaining sugar and fold into the thickened mixture. Fold in half of the whipped cream. Tip into chilled crust and chill for several hours or overnight. Decorate with remaining cream and chocolate curls.

Note

  • To make chocolate curls (or thin chocolate shavings for topping pies, ice cream or desserts): Use a swivel-bladed vegetable peeler. Have chocolate at room temperature, peel little curls of chocolate from edge of the block. Store in refrigerator until required.
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