Brandy Alexander Pie
2013-04-04
- Yield : 1 pie
- Servings : 10
- Prep Time : 45m
- Cook Time : 15m
- Ready In : 12:00 h
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Nutritional Info
This information is per serving.
-
Calories
435 -
Calories from Fat
270 -
Total Fat
30g -
Saturated Fat
17g -
Trans Fat
0g -
Cholesterol
155mg -
Sodium
150mg -
Carbohydrates
44g -
Dietary Fiber
1g -
Sugar
29g -
Protein
5g -
Serving Size:
1/10th pie; about 4.5 oz. (130g)
Brandy Alexander Pie has a creamy mousse-like filling with a hint of brandy and Creme de Cacao. This deluxe pie has a lighter filling than chocolate cream pie and is perfect for special occasions. Brandy Alexander Pie is a special recipe you won’t find at your locale restaurant or bakery.
One 4.5 ounce (130g) serving, 1/10th pie, has about 435 calories and 17g of saturated fat. That may seem high, but many restaurant and cooking show desserts can provide up to 1,000 calories per serving.
While it’s traditional in the United States to serve Brandy Alexander or other pies after a meal, one way to reduce the impact of both calories and saturated fat is having a slice for breakfast. Instead of eating 435 calories on top of a meal that has provided enough calories to sustain you, you are using the calories to start your day. Add a cup of coffee or tea and you have a 500 calorie meal providing energy to break your fast and start your day.
You can cut 100 calories or more per serving by omitting the whipped cream topping or decreasing the serving size. Serving 12 rather than 10 saves about 75 calories.
Cook’s Tips
- If you are concerned about eating undercooked egg yolk, use an instant read or other thermometer to assure thickened egg mixture has reached 160°F (72°C). Maintain that temperature at least 5 minutes.
- If you are concerned about eating uncooked egg whites, substitute meringue powder prepared per manufacturers directions for 3 large egg whites. Meringue powder is available in the cake decorating section of many stores.
- Brandy Alexander Pie can be frozen whole or sliced 2 months or longer. Thaw whole pie in the refrigerator at least 24 hours prior to serving.
Related Recipes
Zuppa Inglese (Italian Triffle)
Ingredients
- Graham Cracker Crust
- 1 1/2 cups (190 g) graham cracker crumbs (about 13 crackers)
- 1/4 cup (55 g) granulated sugar
- 1/2 cup (112 g) butter or margarine melted and cooled slightly
- Non-stick cooking spray
- Filling
- 1 envelope (7 g) unflavored gelatin
- 1/3 cup (65 g) granulated sugar
- 1/2 cup (120 ml) cold water
- 3 large eggs (yolks and whites separated)
- 1/4 cup (60 ml) brandy
- 1/4 cup (60 ml) creme de cacao
- 2 tablespoons (30 ml) cocoa powder
- 1 cup (240 ml) heavy whipping cream
- 1/3 cup (65 g) granulated sugar
- Topping
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (50 g) powdered sugar (optional)
- Shaved unsweetened baking chocolate (optional)
Method of Preparation
Step 1
Preheat oven to 375F (190°C). Lightly coat 9-inch pie plate with cooking spray.
Step 2
In a medium bowl combine crust ingredients. Transfer to pie plate and press firmly using a spoon to form an even crust. Bake 8 minutes or until lightly browned. Cool completely on wire rack.
Step 3
Meanwhile, whisk gelatin, cocoa powder, and 1/3 cup sugar in the top of a double boiler until well blended. Add water and egg yolks. You can also use a heavy bottom sauce pan over medium low heat if you do not have a double boiler.
Step 4
Cook egg mixture over hot but not boiling water, stirring constantly, until gelatin dissolves and mixture thickens; about 10 to 12 minutes using a double boiler. If using a heavy sauce pan about 3 to 4 minutes. Remove from heat and stir in cocoa followed by brandy and crème de cacao. Refrigerate 45 minutes or until mixture mounds slightly when dropped from a spoon. If mixture becomes too thick, place pan over hot water and stir until thinned so it will fold easily with the egg whites in Step 7.
Step 5
In a large bowl, beat egg whites using a hand mixer until stiff but not dry. Gradually add remaining 1/3 cup of sugar until egg whites are stiff and glossy.
Step 6
Wash mixer blades and beat 1 cup of cream in a large bowl until stiff peaks form.
Step 7
Fold gelatin mixture into egg whites until uniform consistency (no white streaks) and then do the same folding in the whipped cream.
Step 8
Pour filling into prepared crust. Refrigerate until firm; 4 to 6 hours or overnight.
Step 9
Beat remaining 1 cup of cream adding powdered sugar if desired until stiff peaks form. Cover filling with whipped cream, garnish with shaved chocolate if desired and refrigerate until ready to serve.
