Frozen Brandy Alexander Pie Recipes

Steps:

• Preheat oven to 350 degrees. Combine the crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
• Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
• Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon.
• Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened mixture.
• Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust. Add garnish, if desired. Chill several hours or overnight.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
• In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
• Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
• In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
• Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

Steps:

• Combine sweetened condensed milk, whipped cream, crème de cacao and brandy.
• Pour into prepared crust.
• Freeze 4 to 6 hours until firm.
• This is attractive served with whipped cream and grated chocolate or chocolate curls.
• Time includes freeze time.

Steps:

• Add all ingredients to a blender and blend until smooth.
• Pour into and Old Fashioned glass.
• Sprinkle with nutmeg.

Steps:

• Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
• Cook over low heat 2 minutes or until gelatin is completely dissolved.
• Remove from heat; let stand 5 minutes.
• Whip cream until slightly thickened.
• Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing until well blended.
• Refrigerate 2 hours or until set.
• Garnish with additional whipped cream and shaved or grated chocolate.

Steps:

• Prepare Chocolate Petal Crust, set aside. Combine marshmallows and milk in medium saucepan cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.
• Pour half the marshmallow mixture into small bowl, set aside.
• Add chocolate chips to the remaining marshmallow mixture, return to low heat and stir until chips are melted.
• Remove from heat and stir in vanilla, cool to room temperature.
• Stir brandy and creme de cacao into reserved marshmallow mixture, chill until mixture mounds slightly when dropped from a spoon.
• Whip cream until stiff.
• Fold 2 cups of the whipped cream into cooled chocolate mixture, spoon into cooled crust. Blend remaining whipped cream into chilled brandy mixture, spread over chocolate mixture.
• Chill about 2 hours or until firm.
• Just before serving, garnish with chocolate leaves.
• Leaves are made by painting melted chocolate onto leaves, cooled and then pull leave off.
• Make 5 or 6 different sizes of leaves to decorate the top of the pie.

Steps:

• Combine ice cream and brandy; stir well.
• Spoon mixture into crust; cover.
• Freeze at least 6 hours.
• Spread whipped topping evenly over filling.
• Sprinkle with grated chocolate just before serving.