This Valentine’s Day, skip the clichéd flowers (we’re looking at you, roses and carnations) and over-priced candies. Instead, take your special someone out to dinner then head back to your place and serve up your soon-to-be-famous Brandy Alexander Pie—a boozy dessert based on the classic cocktail by the same name. The secret ingredient? Chocolate booze. Not chocolate and booze. Chocolate booze.
Brandy Alexander Pie is one of those classic recipes that gives you lots of room to improvise. The general ratio to follow for the pie filling (or any similar boozy, creamy pie) is 3 eggs to 1 cup cream to ½ cup booze of your choice. To mimic the Brandy Alexander cocktail, this recipe calls for ¼ cup cognac and ¼ cup Godiva chocolate liqueur (in place of the more traditional crème de cacao) for the booze portion. The cognac is strong enough to make sure you know there’s booze in it, and the chocolate liqueur is smooth enough to make sure it goes down easily.
If you don’t want to go to the effort of making the Graham cracker crust, you could buy a pre-made one from the grocery store, but our crust with the additional salt and homemade touch really complements the creamy filling. Alternatively, you could skip the crust all together, and chill the pie filling in ramekins for a boozy pot de crème. However you choose to do it, just know that making this pie will definitely increase your chances of doing it. (And by it, we mean “it.”)
Brandy Alexander Pie
For the crust:
1 ½ cups graham cracker crumbs (13 ½ graham crackers pulsed down in a food processor)
⅓ cup melted butter
1 tablespoon milk powder
1 teaspoon sea salt
1 tablespoon heavy cream
For the boozy filling:
1 package unsweetened gelatin
½ cup cold water
¼ cup cognac
¼ cup chocolate liqueur
3 eggs, separated
⅔ cup sugar (divided into ⅓ and ⅓)
1 cup heavy cream
Chocolate flakes for garnish
Preheat the oven to 350ºF. Add the graham crackers, salt and milk powder to a mixing bowl along with the melted butter and cream. With your hands, mix until well-incorporated. Push the mixture into the bottom of a pie tin or dish and bake uncovered for 10 minutes. Allow it to cool.
Add the cold water to a small saucepan. Sprinkle with the gelatin. Add the three egg yolks and ⅓ cup sugar. Bring to a low heat until the sugar and gelatin have dissolved. Transfer the mixture to a room temperature bowl, mix in the cognac and the liqueur, and place it in the fridge for 15 minutes, until the gelatin is just beginning to set.
Whip the egg whites into a meringue. Add the remaining ⅓ cup sugar and whip until stiff peaks form. Gently fold the whites into the yolk/gelatin/booze mixture. Whip the cream until it becomes whipped cream. Gently fold into the yolk/gelatin/booze/whites mixture. Pour into the crust and chill overnight.
Right before serving, garnish with chocolate flakes. Serve with a glass of chocolate liqueur on the rocks, a little candlelight and a lot of getting to second base.