Brandy Alexander Pie

 

(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".