This recipe is presented as part of our Pi Day celebration. For more Pi Day features from Princeton University Press, please click here.
Brandy Alexander Pie
This pie is as sweet and delicious as the drink for which it is named, and a great deal less alcoholic. It is light and fluffy, but very filling.
|unflavored gelatin envelopes||1||2||4||8|
|cold water||½ c||1 c||2 c||4 c|
|granulated sugar||⅔ c||1⅓ c||2⅔ c||2 lbs|
|salt||⅛ tsp||¼ tsp||½ tsp||1 tsp|
|Cognac||¼ c||½ c||1 c||2 c|
|Grand Marnieror||¼ c||½ c||1 c||2 c|
|creme de cacao||¼ c||½ c||1 c||2 c|
|heavy cream||2 c||4 c||4 pts||8 pts|
|graham cracker crust||1||2||4||8|
|4-ounce bars semisweet chocolate||1||2||2½||3|
|heavy cream||1 c||2 c||3½ c||6 c|
Sprinkle the gelatin over the cold water in a saucepan. Add ⅓ cup [⅔ cup, 1⅓ cups, 2⅔ cups] of the sugar, the salt, and egg yolks. Stir to blend, then heat over low heat, stirring, until the gelatin dissolves and the mixture thickens. Do not boil. Remove from the heat and stir in the Cognac and Grand Marnier (or creme de cacao). Chill in the refrigerator until the mixture mounds slightly and is thick.
Beat the egg whites until stiff (use a portable electric mixer in a large kettle). Gradually beat in the remaining sugar and fold into the thickened mixture. Whip half of the cream until it holds peaks. Fold in the whipped cream, and turn into the crusts. Chill several hours, or overnight. To serve, garnish with the remaining cream, whipped. Using a vegetable peeler, make chocolate curls from the chocolate bars and let drop onto the cream.
For additional recipes for feeding the masses, please check out Cooking for Crowds by Merry “Corky” White.