Try this delicious pie with creme de cacao and cognac flavors. Make sure to prepare it in advance to give it time to chill.
| Prep Time: | 1 hr |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 1 (.25 ounce) package unflavored gelatin
- ½ cup cold water
- ⅔ cup white sugar
- ⅛ teaspoon salt
- ¼ cup cognac
- 3 egg yolks
- ¼ cup creme de cacao
- 3 egg whites
- 2 cups whipping cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
- In a saucepan, allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
- Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
- In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened filling.
- Whip the heavy cream and gently fold half of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 233 mg |
| Sugars | 31 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Great old-school pie. Very fun for the BBQ and see just who smiles with the look of olde-time charm.
If I became stranded on an island, I’d only want to eat this for the rest of my days…it’s that good! I’d eat this for morning, noon, and night, and I wouldn’t worry about my waistline….
I made this for my husband for Valentines’ Day. He is a tiramisu and creme caramel fan, so I figured this would hit the nail on the head . It is delightful, unique and a little boozy! I followed the recipe to a T. I let it set overnight. This made the whipped cream topping go on easily, so you may want to reserve the 2nd portion of whipped cream to beat fresh in the morning.
My mother used to make this back in the 70’s (I was a child then.)She would make it for special occasions only,I still remember the taste of it. We were only allowed to have 1 tiny slice of it because of the alcohol content. I finally found the recipe so I can make it for my husband 🙂 Thank You very much.
Prefect pud for booze lovers, a real crowd pleaser, I cooked the custard mix over hot water in Bain Marie, to ensure it didn’t boil. Grated nutmeg on top for cocktail authenticity.
The flavor was good but the filling didn’t thicken properly. It started to crystallize instead. I ended up putting it in the freezer because it stayed too liquid otherwise.
This is a reeeeeally good pie! Light, fluffy and sweet. Creamy, a little booze’y and with some chocolate curls on top – what woman could resist this? Girls night in!!
A similar recipe appeared in the NYTimes magazine a gazillion years ago, and I used to make it often. It feel out of my repertoire and I was glad to be reminded if it and make it again.
With the holidays at hand I had be craving a Brandy Alexander (the drink). I accidently found this recipe and I sure was glad I did. It is WONDERFUL!! My husband loved it too!! Thanks for sharing!
YUM! Made this for company a couple of nights ago and they went wild for it! Thank you for a great recipe!
Ooh, Ooh fantastic flavor with the cognac and creme de caca-not strong-just a casual hint of delightful liquer!
I have been looking for this recipe for 15 years. Everyone loves it…especially women for some reason. It is light and tastes fantastic!!!