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  • 1 1/3 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • 3 eggs, separated
  • 2/3 cup sugar, divided
  • 1/2 cup cold water
  • 1 envelope unflavored gelatin
  • 1/3 cup creme de cacao
  • 3 tablespoons cognac
  • 1 cup heavy cream, whipped
  • Chocolate curls, optional, for garnish


  1. To prepare crust, preheat oven to 375F.
  2. Combine all crust ingredients in a 9-inch pie plate. Press evenly on bottom and sides of pan. Bake 8 minutes or until edge is lightly browned. Cool on a wire rack.
  3. To prepare filling, in a medium bowl, whisk egg yolks and 1/3 cup sugar until thick.
  4. Pour water in a heavy saucepan; sprinkle gelatin over top. Add yolk mixture. Cook over low heat, stirring with a wooden spoon, 10 minutes, or until mixture is slightly thickened and coats a spoon. Do not boil. Remove from heat, stir in creme de cocoa and brandy and pour into a very large bowl. Let cool 10 minutes, whisking occasionally, until mixture starts to mound slightly.
  5. Beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar and beat until stiff but not dry. Fold egg whites and whipped cream into custard and turn into crust. Refrigerate 6 hours to overnight. If desired, decorate pie with chocolate curls.
Recipe by Jean Kressy 

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The recipe was originally published as Brandy Alexander Pie on

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