FROZEN BRANDY ALEXANDER PIE
A responsible parent would say to keep this from the kids....My friend makes this every year for her non sweet eating sister's birthday- that it was her absolute favorite thing. That is pretty high praise, so I had to make it. Once you try it, you will make it often. It has a marvelous texture due to the alcohol- it doesn't freeze as hard as regular ice cream. I think it would also be good with a chocolate crumb crust.
Provided by Scout33
Categories Pie
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sweetened condensed milk, whipped cream, crème de cacao and brandy.
- Pour into prepared crust.
- Freeze 4 to 6 hours until firm.
- This is attractive served with whipped cream and grated chocolate or chocolate curls.
- Time includes freeze time.
BRANDY ALEXANDER PIE
Try this cognac- and creme de cacao-flavored pie that is great for company. Be sure to make it ahead of time so it has time to chill.
Provided by TICKY TICKY TAMMY
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
- In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
- Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
- In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
- Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 39.7 g, Cholesterol 144.8 mg, Fat 26.9 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 13.5 g, Sodium 232.8 mg, Sugar 30.5 g
BRANDY ALEXANDER PIE
A congealed version of the Frozen Brandy Alexander Pie for those of us that like cool pies with a kick.
Provided by Scout33
Categories Gelatin
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
- Cook over low heat 2 minutes or until gelatin is completely dissolved.
- Remove from heat; let stand 5 minutes.
- Whip cream until slightly thickened.
- Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing until well blended.
- Refrigerate 2 hours or until set.
- Garnish with additional whipped cream and shaved or grated chocolate.
FROZEN BRANDY ALEXANDER
My fiance likes these a lot. I guess they were one of John Lennon's favorites too, although I don't know if he had them frozen...
Provided by Miss Erin C.
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add all ingredients to a blender and blend until smooth.
- Pour into and Old Fashioned glass.
- Sprinkle with nutmeg.
BRANDY ALEXANDER PIE (WW)
This sounds about as simple as you can get. The cooking time is the freezing time. From Weight Watchers magazine.
Provided by lazyme
Categories Pie
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine ice cream and brandy; stir well.
- Spoon mixture into crust; cover.
- Freeze at least 6 hours.
- Spread whipped topping evenly over filling.
- Sprinkle with grated chocolate just before serving.
Nutrition Facts : Calories 132.2, Fat 8.1, SaturatedFat 2.3, Cholesterol 0.2, Sodium 144.7, Carbohydrate 12.5, Fiber 0.8, Sugar 4.8, Protein 1.4
BRANDY ALEXANDER PIE
Make and share this Brandy Alexander Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare Chocolate Petal Crust, set aside. Combine marshmallows and milk in medium saucepan cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.
- Pour half the marshmallow mixture into small bowl, set aside.
- Add chocolate chips to the remaining marshmallow mixture, return to low heat and stir until chips are melted.
- Remove from heat and stir in vanilla, cool to room temperature.
- Stir brandy and creme de cacao into reserved marshmallow mixture, chill until mixture mounds slightly when dropped from a spoon.
- Whip cream until stiff.
- Fold 2 cups of the whipped cream into cooled chocolate mixture, spoon into cooled crust. Blend remaining whipped cream into chilled brandy mixture, spread over chocolate mixture.
- Chill about 2 hours or until firm.
- Just before serving, garnish with chocolate leaves.
- Leaves are made by painting melted chocolate onto leaves, cooled and then pull leave off.
- Make 5 or 6 different sizes of leaves to decorate the top of the pie.
BRANDY ALEXANDER PIE
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, Food.com 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.
Provided by xtine
Categories Pie
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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. 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 gelatin/egg yolk mixture.
- 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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