Newspaper clipping for Brandy Alexander Pie, no date.

Favorite Recipe

A creamy, rich dessert for very special occasions comes from Sister M. Jeanine, Rochester, N.Y., today’s prize winner.

BRANDY ALEXANDER PIE

One envelope unflavored gelatin
One-half cup cold water
One-third cup sugar
One-eighth teaspoon salt
Three eggs, separated
One-fourth cup cognac
One-fourth cup creme de cacao
Chill: Until consistency of unbeaten egg whites
One-third cup sugar
One cup heavy cream, whipped
One ten-inch chocolate wafer crumb crust
Chill: several hours
Chocolate curls
One-half cup heavy cream, whipped

Servings: Six to eight

In saucepan, combine gelatin and cold water. Stir in sugar, salt and egg yolks, mixing well. Cook over very low heat, stirring constantly, until mixture thickens. Do not boil. Remove mixture from heat; stir in cognac and creme de cacao. Chill. Beat egg whites until foamy. Gradually add sugar, tablespoon at a time. Continue beating until eggs are stiff and shiny. Fold into thickened gelatin mixture. Fold in whipped cream. Pour mixture into prepared crust. Chill. At serving time garnish with choclate curls and rosettes of whipped cream.