Brandy Alexander Pie
Posted by: Elaine Sun, 18 Apr 2004, at 4:58 a.m.
Source: Gage & Tollner, Brooklyn, NY Gourmet Archives

1 1/3 cups graham cracker crumbs
1/4 cup unsalted butter
1/4 cup sugar
4 teaspoons unflavored gelatin
1/3 cup sugar
3 large egg yolks, lightly beaten
Pinch of salt
1/4 cup brandy
1/4 cup crème de cacao
3 large egg whites, at room temperature
Pinch cream of tartar
Pinch of salt
1/3 cup sugar
1 cup heavy cream
Whipped cream
Shaved Chocolate

In a bowl combine the graham cracker crumbs, butter and 1/4 cup sugar, press the mixture onto the bottom and sides of a buttered 9 ½-inch deep-dish glass pie plate, and bake the shell in a preheated 350° F. oven for 10 minutes. Let the shell cool on a rack.

In the top of a double boiler sprinkle the gelatin over 1/2 cup cold water to soften for 10 minutes. Add the 1/3 cup sugar, the egg yolks, and a pinch of salt and cook the mixture over boiling water, stirring, until it begins to thicken. Remove pan from heat and transfer the mixture to a large bowl. Stir in the brandy and crème de cacao, set the bowl in a bowl of ice and stir the mixture until it is chilled and begins to thicken.

In a bowl beat the egg whites with a pinch of cream of tartar and salt until they hold stiff peaks. In a chilled bowl beat the heavy cream until it holds stiff peaks. Fold whites and cream into the brandy mixture, spoon batter into the shell, smoothing the top, and chill the pie, loosely covered, for 3 hours, or until it is set. Decorate the pie with whipped cream and shaved chocolate.