Brandy alexander pie

Brandy alexander pie

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
3 teaspoons powdered gelatine
1/2 cup cold water
150g caster sugar
1/8 teaspoon salt
3 eggs, separated
1/4 cup brandy
1/4 cup creme de cacao
2 cups cream, whipped
shaved or grated chocolate, to decorate

Crumb crust

Quantity Ingredient
1 1/4 cups sweet biscuit crumbs
55g caster sugar
75g butter, melted

Method

  1. Preheat the oven to 180°C.
  2. Soften the gelatine in the cold water in a saucepan. Add half of the sugar, the salt and the egg yolks. Stir to blend. Heat over low heat, stirring, until the gelatine dissolves and the mixture thickens. Do not boil. Remove from the heat and stir in the brandy and crème de cacao. Chill until the mixture starts to thicken slightly.
  3. To make the crumb crust, combine all the ingredients and press evenly over the bottom and sides of 23 cm pie plate or springform tin. Bake for 15 minutes, then remove the tin to a wire rack and allow to cool completely.
  4. Using an electric mixer, beat the egg whites until stiff. Gradually beat in the remaining sugar and fold into the thickened mixture. Fold in half of the whipped cream. Tip into the cooled crust and chill for several hours or overnight.
  5. Decorate with the remaining cream and the shaved or grated chocolate.

Note

  • Look for a tart tin with sides about 2 cm deep. I use one with a removable base, as this makes it easy to remove and serve the finished pie.
Tags:
baking
bakery
margaret
fulton
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