Brandy Alexander Pie

This brandy-flavoured cream pie is an attractive and delicious dessert. It may be made a day in advance and left in the refrigerator to chill.

8 oz. digestive biscuits , crushed

2 oz. castor sugar

3 oz. butter, melted

4 fl. oz. cold water

½ oz. gelatine

3 oz. castor sugar

½ teaspoon salt

3 egg yolks

2 fl. oz. brandy

2 fl. oz. creme de cacao

3 egg whites

10 fl. oz. double cream , chilled 2 oz. plain cooking chocolate, at room temperature

Put all the ingredients for the piecrust into a large bowl and mix them well with

a wooden spoon. Cover the bottom and sides of a round 9-inch pie dish with the mixture, pressing it down well. Place the dish in the refrigerator for 30 minutes.

To make the filling, pour the cold water into a saucepan. Sprinkle the gelatine over the water. Add half the sugar, the salt and the egg yolks and mix well.

Stirring constantly with a wooden spoon cook the mixture over low heat, until the gelatine dissolves and the mixture

thickens. Do not allow it to boil.

Remove the pan from the heat and add the brandy and creme de cacao. Stir to mix.

Pour the mixture into a bowl and leave it to cool. Then place it in the refrigerator to chill. When the mixture begins to

set, remove it from the refrigerator.

Put the egg whites in a bowl and beat them with a wire whisk until they form soft peaks. Add the remaining sugar, a

little at a time, and continue beating until the egg whites are stiff. Fold the egg whites into the thickened egg yolk-

and-gelatine mixture.

Put 8 fluid ounces of the cream in a chilled bowl and beat it with a wire whisk or rotary beater until it is stiff. Fold the whipped cream into the egg-and-gelatine mixture.

Pour the mixture into the chilled pie-crust. Cover the pie with aluminium foil and chill in the refrigerator for several

hours or overnight.

Before serving, stiffly whip the remaining cream.

Make chocolate curls by shaving the block of chocolate into thin curls with a sharp-bladed vegetable peeler over

greaseproof or waxed paper. Handle the chocolate as little as possible. Draw the peeler along the wide surface of the chocolate for large curls and along the narrow side for small ones.

Pipe the cream around the edge of the pie and garnish the centre with chocolate curls.

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