Try this cognac- and creme de cacao-flavored pie that is great for company. Be sure to make it ahead of time so it has time to chill.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.

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  • 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.

Nutrition Facts

451.9 calories; protein 5.5g 11% DV; carbohydrates 39.7g 13% DV; fat 26.9g 41% DV; cholesterol 144.8mg 48% DV; sodium 232.8mg 9% DV. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
12/03/2008
With the holidays at hand I had be craving a Brandy Alexander (the drink). I accidently found this recipe and I sure was glad I did. It is WONDERFUL!! My husband loved it too!! Thanks for sharing! Read More
(7)

Most helpful critical review

Rating: 2 stars
08/01/2011
The flavor was good but the filling didn't thicken properly. It started to crystallize instead. I ended up putting it in the freezer because it stayed too liquid otherwise. Read More
13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/03/2008
With the holidays at hand I had be craving a Brandy Alexander (the drink). I accidently found this recipe and I sure was glad I did. It is WONDERFUL!! My husband loved it too!! Thanks for sharing! Read More
(7)
Rating: 5 stars
10/12/2002
I have been looking for this recipe for 15 years. Everyone loves it...especially women for some reason. It is light and tastes fantastic!!! Read More
(6)
Rating: 5 stars
06/25/2007
YUM! Made this for company a couple of nights ago and they went wild for it! Thank you for a great recipe! Read More
(4)
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Rating: 5 stars
04/24/2009
A similar recipe appeared in the NYTimes magazine a gazillion years ago and I used to make it often. It feel out of my repertoire and I was glad to be reminded if it and make it again. Read More
(3)
Rating: 5 stars
07/24/2003
Ooh Ooh fantastic flavor with the cognac and creme de caca-not strong-just a casual hint of delightful liquer! Read More
(3)
Rating: 5 stars
11/23/2009
This is a reeeeeally good pie! Light fluffy and sweet. Creamy a little booze'y and with some chocolate curls on top - what woman could resist this? Girls night in!! Read More
(2)
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Rating: 5 stars
02/14/2016
I made this for my husband for Valentines' Day. He is a tiramisu and creme caramel fan so I figured this would hit the nail on the head. It is delightful unique and a little boozy! I followed the recipe to a T. I let it set overnight. This made the whipped cream topping go on easily so you may want to reserve the 2nd portion of whipped cream to beat fresh in the morning. Read More
(1)
Rating: 5 stars
08/14/2015
My mother used to make this back in the 70's (I was a child then.)She would make it for special occasions only I still remember the taste of it. We were only allowed to have 1 tiny slice of it because of the alcohol content. I finally found the recipe so I can make it for my husband:) Thank You very much. Read More
(1)
Rating: 5 stars
03/17/2017
If I became stranded on an island I'd only want to eat this for the rest of my days...it's that good! I'd eat this for morning noon and night and I wouldn't worry about my waistline.... Read More
Rating: 2 stars
08/01/2011
The flavor was good but the filling didn't thicken properly. It started to crystallize instead. I ended up putting it in the freezer because it stayed too liquid otherwise. Read More