New Deal Brandy Alexander Pie Recipe

The best delicious New Deal Brandy Alexander Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this New Deal Brandy Alexander Pie recipe today!

Hello my friends, this New Deal Brandy Alexander Pie recipe will not disappoint, I promise! Made with simple ingredients, our New Deal Brandy Alexander Pie is amazingly delicious, and addictive, everyone will be asking for more New Deal Brandy Alexander Pie.

What Makes This New Deal Brandy Alexander Pie Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this New Deal Brandy Alexander Pie.

Ready to make this New Deal Brandy Alexander Pie Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

2 c Ground chocolate wafer
4 oz Semisweet chocolate; chopped
5 tb Unsalted butter; melted

1 1/4 c Chilled whipping cream
1/4 c White crème de cacao
1 1/4 ts Unflavored gelatin
9 oz Imported white chocolate;
-(such as Lindt),
; chopped
1/4 c Brandy
1/2 c Sour cream
Dark chocolate curls

For Crust: Preheat oven to 350F. Finely grind ground chocolate cookies and
half of semisweet chocolate in processor. Add melted butter and blend in
using on/off turns until moist crumbs form. Press mixture onto bottom and
up sides of 9 1/2-inch-diameter deep-dish glass pie dish. Bake until crust
is set, about 10 minutes. Remove from oven. Sprinkle remaining chocolate
over crust; let melt. Using back of spoon, gently spread chocolate over
crust. Cool.

For Filling: Combine 1/4 cup whipping cream and 1/4 cup crème de
cacao in heavy medium saucepan. Sprinkle gelatin over and whisk to blend.
Let stand 10 minutes to soften. Stir over low heat until gelatin dissolves.
Add white chocolate and stir until melted and smooth. Stir in brandy.
Transfer mixture to large bowl and cool, stirring occasionally, about 15

Beat remaining 1 cup cream and 1/2 cup sour cream in medium bowl to stiff
peaks. Fold cream into white chocolate mixture in 2 additions. Transfer
filling to crust. Refrigerate until filling sets, at least 4 hours or

Mound chocolate curls atop pie. Cut into wedges and serve.

Serves 8.

1 servings

Leave a Reply

Your email address will not be published. Required fields are marked *