Decadent Brandy Alexander Cream Pie
This luscious Brandy Alexander Cream Pie combines the rich flavors of cognac and creamy chocolate to create an indulgent dessert experience. Originating from a classic recipe featured in a 1970 New York Times article by celebrated chefs Craig Claiborne and Pierre Franey, this pie is perfect for special occasions or a delightful end to any meal. The buttery graham cracker crust complements the velvety filling, while optional food coloring adds a personal touch. Serve this pie chilled, garnished with elegant chocolate curls, for a show-stopping dessert that will impress friends and family alike.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Graham cracker crumbs
1 1/2 cups (crushed)
Melted butter
1/3 cup (melted)
Unflavored gelatin
1/4 ounce (sprinkled over cold water)
Sugar
2/3 cup (divided (1/3 cup + 1/3 cup for meringue))
Salt
1 teaspoon (none)
Eggs
3 (separated)
Cognac
1/4 cup (none)
Crème de cacao
1/4 cup (none)
Heavy cream
1 cup (whipped)
Food coloring
optional (to enhance appearance)
Chocolate curls
for garnish (to decorate)
Instructions
1
Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs with 1/3 cup of melted butter until well blended. Press this mixture into the bottom of a 9-inch pie pan to form the crust. Bake for 10 minutes until lightly golden, then allow to cool completely.
2
In a medium saucepan, pour 1/2 cup of cold water and gently sprinkle 1/4 ounce of unflavored gelatin over it. Let it sit for a few minutes. Then, add 2/3 cup of sugar, 1 teaspoon of salt, and 3 separated egg yolks. Stir the mixture to blend, and place it over low heat. Stir continuously until the gelatin fully dissolves and the mixture begins to thicken, but be careful not to let it boil. Once thickened, remove from heat.
3
Incorporate 1/4 cup of cognac and 1/4 cup of crème de cacao into the gelatin mixture, mixing thoroughly. Chill in the refrigerator until the mixture becomes slightly thickened and mounds gently when stirred with a spoon.
4
While the mixture cools, beat the 3 egg whites in a clean bowl until stiff peaks form. Gradually add the remaining 1/3 cup of sugar and continue to beat until the mixture is glossy and holds firm peaks. Gently fold the meringue into the cooled gelatin and egg yolk mixture until well incorporated.
5
In another bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold the whipped cream into the gelatin mixture. If desired, add food coloring to achieve your preferred color and fold gently to combine.
6
Pour the combined mixture into the cooled graham cracker crust, smoothing the top with a spatula. Garnish with chocolate curls for an elegant finish. Cover and refrigerate for several hours or overnight until the pie is fully set and chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Brandy Alexander Cream Pie?
It is an indulgent dessert that combines the rich flavors of cognac and creamy chocolate in a velvety filling, served in a buttery graham cracker crust.
Who created the original version of this recipe?
This recipe is based on a classic version featured in a 1970 New York Times article by celebrated chefs Craig Claiborne and Pierre Franey.
What are the primary flavor components of the pie?
The main flavors are cognac, crème de cacao, and chocolate, complemented by a sweet graham cracker crust.
How do I prepare the crust for this pie?
Combine 1 1/2 cups of graham cracker crumbs with 1/3 cup of melted butter, press into a 9-inch pie pan, and bake at 350°F (175°C) for 10 minutes.
Does the crust need to be cooled before filling?
Yes, allow the graham cracker crust to cool completely after baking before adding the cream filling.
How is the gelatin base prepared?
Sprinkle 1/4 ounce of unflavored gelatin over 1/2 cup of cold water, then add sugar, salt, and 3 egg yolks before heating.
What is the correct temperature for heating the gelatin mixture?
Heat the mixture over low heat, stirring continuously until the gelatin dissolves and it thickens, ensuring it does not boil.
What alcohols are required for this recipe?
You will need 1/4 cup of cognac and 1/4 cup of crème de cacao.
At what stage do I add the cognac and crème de cacao?
Incorporate the alcohols into the gelatin mixture after it has thickened and been removed from the heat.
How long should the gelatin mixture chill before adding the meringue?
Chill until the mixture is slightly thickened and mounds gently when stirred with a spoon.
How many eggs are used in the Brandy Alexander Cream Pie?
The recipe calls for 3 eggs, which must be separated into yolks and whites.
How do I make the meringue for the filling?
Beat 3 egg whites until stiff peaks form, then gradually add 1/3 cup of sugar until the mixture is glossy.
What is the role of heavy cream in this recipe?
One cup of heavy cream is whipped to soft peaks and folded into the mixture to provide a light, airy, and creamy texture.
Can I add color to the pie filling?
Yes, optional food coloring can be added and folded in gently to achieve your preferred appearance.
What is the best way to garnish this pie?
The pie is traditionally garnished with elegant chocolate curls for a professional and decorative finish.
How long does the pie need to refrigerate before serving?
The pie should be covered and refrigerated for several hours or overnight until it is fully set and chilled.
Is this a no-bake pie?
The crust requires 10 minutes of baking, but the filling is set through refrigeration rather than baking.
What size pie pan is recommended?
A standard 9-inch pie pan is the appropriate size for this recipe.
What is the texture of the finished pie?
The pie has a luscious, velvety, and light texture due to the combination of gelatin, meringue, and whipped cream.
How much sugar is needed in total?
The recipe uses 2/3 cup of sugar in total, divided between the gelatin base and the meringue.
What happens if I let the gelatin mixture boil?
Boiling can cause the egg yolks to curdle or prevent the gelatin from setting properly, so it must be avoided.
Can I use pre-crushed graham cracker crumbs?
Yes, you can use 1 1/2 cups of pre-crushed crumbs or crush whole crackers yourself.
What kind of gelatin is used?
The recipe specifies 1/4 ounce of unflavored gelatin.
Does this pie contain salt?
Yes, 1 teaspoon of salt is added to the gelatin and egg yolk mixture to enhance the flavors.
How should I incorporate the meringue and whipped cream?
Both should be folded in gently to ensure the air trapped in the whites and cream is not lost, maintaining the pie's loft.
Is the alcohol cooked out of this pie?
No, the cognac and crème de cacao are added after the heating process, so the alcohol content remains.
What are 'stiff peaks' in egg whites?
Stiff peaks are achieved when the egg whites are beaten until they stand straight up when the beaters are lifted.
What are 'soft peaks' in whipped cream?
Soft peaks are reached when the cream is thick enough to hold its shape but the tips curl over when the whisk is lifted.
Is this recipe suitable for special occasions?
Yes, its rich flavor profile and elegant appearance make it a show-stopping dessert for celebrations and dinner parties.
How many ingredients are in the Decadent Brandy Alexander Cream Pie?
The recipe consists of 11 ingredients, including the optional food coloring and garnish.