Tag Archives: creme de cacao

Pie #33 – 1975 Dick Taeuber’s Brandy Alexander Pie

I’ve been staring at this recipe for a few weeks. It’s from the Essential New York Times Cookbook, which is out now. The recipe was previously covered by Amanda Hesser at food52.com, which is where I discovered this boozey delight. You can go here to read the story behind this concoction. I remember 1975 – 8-tracks, Led Zeppelin 4, and really bad color palettes. And now, one variation of many booze pies. Truly great days.

The  Crust!:

1 1/2 cups gingersnap crumbs

Booze Pie

1/4 cup melted butter

Preheat oven to 350F. Combine the crumbs with the melted butter. Form in a 9-inch pan and bake for 10 minutes. Cool on wire rack.

The filling!:

1 envelope unflavored gelatin

2/3 cup sugar

1/8 tsp. salt

3 eggs, separated

1/4 cup Cognac (I used brandy)

1/4 cup Crème de Cacao

1 cup heavy cream

Pour 1/2 cup cold water in a saucepan and sprinkle the gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir in to mix. Place over low heat and stir until the gelatin dissolves and mixture thickens slightly (it won’t be as thick as a custard). Do not boil! Remove from heat.

Stir the liqueurs into the mixture. Chill until the mixture starts to mound slightly.

Beat the egg whites until stiff, then add remaining sugar and beat until it forms stiff peaks. Fold the meringue into the chilled mixture.

Whip the cream, then fold into the mixture. Fill the crust. Chill for several hours.

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Filed under Booze Pies, Ginger Snap Crust Pies, Non-bake Pies

Pie #30 – Pecan Pie with Creme de Cacao and Chocolate Chips

 It’s 104F in Austin today. Needless to say, things are moving slowly. Inside with air conditioning, baking and watching murder mysteries. Fun! I probably should have made something with ice cream. Pie number 30 is pecan pie with Creme de Cacao and chocolate chips. The original recipe called for Kahlua. Unfortunately, I don’t have any. And it’s Sunday so the liquor store is closed. You go with what you have, and perhaps serve it with ice cream.
The recipe is from epicurious.

Smiling pecan and chocolate

The crust was from the pie that I made last week.  If you want the recipe go to pie #29. Let’s just say, pre-made:)

The filling!:

1/2 cup sugar

1/4 cup ( 1/2 stick) unsalted butter, room temperature

1 tbsp. all-purpose flour

3/4 cup dark corn syrup

1/4 cup Creme de Cacao or Kahlúa or coffee liqueur

1 tsp. vanilla extract

3 large eggs

1 cup chopped pecans

1/2 cup semi-sweet chocolate chips (I added a full cup; I like chocolate)

2/3 cup chilled whipping cream (or cool hwip)

Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Creme de Cacao and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.

Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Or slather with Cool Hwip.

It’s a good gooey pie with the melted chocolate and it tastes like hot brownie with nuts. I have a bigger piece later, probably with the ice cream. Hey, it is HOT!

After serving be sure to cover and refrigerate.

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Filed under Booze Pies, Homemade Pie Crust Pies, Pecan Pies, Unique Pies

Pie #4 – Grasshopper pie

Shopping for ingredients on this one was a lazy and expensive proposition. Lazy because I decided to buy ready-made crust. Expensive because of the liqueur that I only needed a couple of tablespoons of.

The pie calls for 1 1/3 cup whipping cream 4 egg yolks, 3/4 cup super-fine sugar (what is super-fine?), 1 tbsp creme de menthe, 1/3 cup creme de cacao, and 1 1/2 tbsp gelatin.

you whisk 1/3 cup whipping cream, gelatin, yolks, liqueur, and super-fine sugar over medium low heat for about 4 minutes. Pour into metal bowl and set in a larger bowl that’s filled with ice and cold water. That gets the mix to thicken. Stir periodically for about 10 minutes to set.

Pore the remaining whipping cream into a bowl and with an electric mixer, mix till cream is stiff. Fold whipping cream into the cold mixture until everything is well combined. Pour into crust and refrigerate for three hours until set. Garnish with mint chocolate flakes.

Then eat part of remaining mint chocolate bar as reward:)

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Filed under Booze Pies, Chocolate Pies, Graham Cracker Crust Pies, Mint Pies, Non-bake Pies