Dick Taeuber’s Brandy Alexander Pie Recipe - NYT Cooking
Food • December 2016 • Views: 3,271
Ingredients
- 1 ½ cups graham-cracker crumbs
- ⅓ cup melted butter
- 1 envelope unflavored gelatin
- ⅔ cup sugar
- teaspoon salt
- 3 eggs, separated
- ¼ cup Cognac
- ¼ cup creme de cacao
- 1 cup heavy cream
- Food coloring (optional)
- Chocolate curls, for garnish
Preparation
- Preheat oven to 350 degrees. Combine the crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
- 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.
- Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon.
- 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 mixture.
- Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust. Add garnish, if desired. Chill several hours or overnight.
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