Brandy Alexander Pie

Kitchen Tested
  • Yield 8 servings
  • Prep 20 mins
  • Cook 20 mins

The famous cocktail comes to life in this pie, flavored with cognac and creme de cacao.

Brandy Alexander |
Mark Boughton/styling: Teresa Blackburn

A few things to keep in mind when making the filling: cook the egg yolk mixture slowly over low heat. It can take as long as 10 minutes and should thicken without coming to a boil. When the gelatin custard cools and starts to thicken and before the mixture sets, work quickly to fold in the beaten whites and whipped cream.


Crumb Crust:
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
3 eggs, separated
2/3 cup sugar, divided
1/2 cup cold water
1 envelope unflavored gelatin
1/3 cup creme de cacao
3 tablespoons cognac
1 cup heavy cream, whipped
Chocolate curls, optional, for garnish


  1. To prepare crust, preheat oven to 375F.
  2. Combine all crust ingredients in a 9-inch pie plate. Press evenly on bottom and sides of pan. Bake 8 minutes or until edge is lightly browned. Cool on a wire rack.
  3. To prepare filling, in a medium bowl, whisk egg yolks and 1/3 cup sugar until thick.
  4. Pour water in a heavy saucepan; sprinkle gelatin over top. Add yolk mixture. Cook over low heat, stirring with a wooden spoon, 10 minutes, or until mixture is slightly thickened and coats a spoon. Do not boil. Remove from heat, stir in creme de cocoa and brandy and pour into a very large bowl. Let cool 10 minutes, whisking occasionally, until mixture starts to mound slightly.
  5. Beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar and beat until stiff but not dry. Fold egg whites and whipped cream into custard and turn into crust. Refrigerate 6 hours to overnight. If desired, decorate pie with chocolate curls.

Recipe by Jean Kressy



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