Brandy Alexander Pie

Brandy Alexander
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 20 mins

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 1/3cups graham cracker crumbs
2tablespoons sugar
4tablespoons unsalted butter, melted
3 eggs, separated
2/3cup sugar, divided
1/2cup cold water
1 envelope unflavored gelatin
1/3cup creme de cacao
3tablespoons cognac
1cup 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

Nutritional Info *per serving

  • Glycemic Load 13.56
  • Calories 360
  • Fat 20g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 125mg
  • Sodium 110mg
  • Potassium 70mg
  • Carbohydrate 39g
  • Fiber 0g
  • Sugars 31g
  • Protein 5g
  • Trans Fat .5g
  • Vitamin A 15%
  • Vitamin C 0
  • Calcium 4%
  • Iron 4%