(for the pastry)
2 cups all purpose flour
1/2 cup plus 2 T unsalted butter
3 T powdered sugar, sifted
1 egg yolk beaten with 2 T water
(for the filling)
4 1/2 t unflavored gelatin
2/3 cup double strength hot coffee
3 eggs, separated
1/4 cup superfine sugar
3 T brandy
2 T creme de cacao
2/3 cup whipping cream
(for the chocolate curls)
2 x 2 oz. squares semi-sweet chocolate, melted
[how to make]
(for the pastry)
*Sift flour into a bowl.
*Cut in butter until mixture resembles bread crumbs, then stir in powdered sugar.
*Stir in beaten egg yolk.
*Knead lightly to form a firm dough.
*Cover and chill 30 minutes.
*Preheat oven to 400 degrees.
*On a lightly floured surface, roll out pastry and line a deep 9" flan or pie pan.
*Bake blind 10 minutes.
*Lower temperature to 350 degrees and bake 15 to 20 minutes, until pastry is golden; cool.
(for the filling)
*Sprinkle gelatin over hot coffee; stir until dissolved.
*In a bowl, whisk egg yolks and superfine sugar until pale and thick.
*Stir in coffee, brandy and creme de cacao.
*In a bowl, whip cream until thick but not stiff.
*In another bowl, whisk egg whites until soft peaks form.
*Form cream into coffee mixture.
*Gently fold in egg whites.
*Turn into crust and chill 2 to 3 hours.
(for the chocolate curls)
*Pour chocolate onto a flat hard surface, spreading with a palette knife.
*Let stand until set.
*Holding blade of a knife at a 45 degrees angle, push it along surface of chocolate to form curls.
*Scatter the curls onto pie.
-makes 8-
Note: I used the recipe from "The step-by step Family Cookbook".
Labels: Blandy Alexander Pie recipe, pie recipe
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