Brandy Alexander Pie

Recipe View 10 mins Preheat oven to 350°F (175°C). Bake the graham cracker crust for 10 minutes. Set aside to cool completely. (10 minutes)

Recipe View 5 mins In a medium saucepan, sprinkle the gelatin over the cold water and let it soften for 5 minutes. Add ⅓ cup of the sugar, salt, and lightly beaten egg yolks to the saucepan. Blend well. (5 minutes)

Recipe View 7 mins Heat the mixture over low heat, stirring constantly, until the gelatin dissolves completely and the mixture is smooth and coats the back of a spoon. Be careful not to boil. (5-7 minutes)

Recipe View 45 mins Remove the saucepan from the heat and stir in the cognac and creme de cacao. Transfer the mixture to a bowl and chill in the refrigerator until it thickens slightly but is not completely set. (30-45 minutes)

Recipe View 7 mins In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining ⅓ cup of sugar, continuing to beat until stiff, glossy peaks form. (5-7 minutes)

Recipe View 1 mins Gently fold the meringue (egg white mixture) into the thickened cognac mixture, being careful not to deflate the egg whites.

Recipe View 5 mins In another bowl, whip the heavy cream until soft peaks form. Gently fold half of the whipped cream into the cognac mixture until just combined. (3-5 minutes)

Recipe View 1 hrs Pour the filling into the prepared graham cracker crust. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the pie to set completely. (1 hour+)

Recipe View 1 mins Before serving, garnish the pie with the remaining whipped cream and chocolate curls, if desired.