New Deal Brandy Alexander Pie
Just after the repeal of Prohibition, creative cooks began flavoring recipes once again with liqueurs, and the forerunner of this pie was born
Ingredients
Crust
Filling
Garnish
Directions
Crust
In a food processor, finely grind wafer cookies and half of semisweet chocolate.
ADD melted butter; BLEND in using pulse setting until moist crumbs form.
PREHEAT oven to 350 F; PRESS mixture into the bottom and up sides of 9-inch deep-dish glass pie dish.
BAKE until crust is set, about 10 minutes; REMOVE from oven.
SPRINKLE rest of chocolate over crust; let MELT; using back of spoon, gently SPREAD chocolate over crust; COOL.
Filling
In a heavy medium saucepan, COMBINE whipping cream and creme de cacao.
SPRINKLE gelatin over; WHISK to blend; let STAND 10 minutes to soften.
Over low heat, STIR until gelatin dissolves.
ADD white chocolate; STIR until melted and smooth; STIR in brandy.
TRANSFER mixture to a large bowl; COOL, STIRRING occasionally, about 15 minutes.
In a medium bowl, BEAT remaining 1 cup whipping cream with sour cream until stiff peaks form.
FOLD cream into white chocolate mixture in two additions.
TRANSFER filling into crust; REFRIGERATE until filling sets, at least 4 hours, or overnight.