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Brandy Alexander Pie with Chocolate Crust

Submitted by: Mary on 06/21/2003
8504 views
2.63 avg rating
193 votes
 
 
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Ingredients

CRUST:

1/2 C Atkins bake mix

2 T Cocoa (unsweetened)

2 T Splenda

2 T Ground almonds

1/2 C Butter

2 T Water, divide, optional
PIE FILLING:

1 Envelope KNOX unflavored gelatine

1/4 C Cold water

1 1/2 C Heavy whipping cream

1/4 C Splenda, granular

2 T Brandy

2 T White creme de cacao liqueur

Directions

CRUST:



In a large bowl combine all ingredients except the water.



Using an electric mixer, beat the mixture until it is creamy.



Add water 1 T at a time until dough holds together (adding water may not be necessary).



Form the dough into a flat disk, wrap in wax paper, then chill overnight.



Press the dough into 9" pie pan, going up the sides, flute the edges. Using a fork prick the dough all over.



Freeze for 1 hour, then bake at 350F degrees for 20 - 25 minutes or until firm to the touch.



Cool completely before filling.



FILLING:



Sprinkle gelatine over cold water in small saucepan, let stand 1 minute. Cook over low heat 2 minutes or until gelatine is completely dissolved. Remove from heat and let cool completely.



Beat cream in large bowl with electric mixer at high speed 1 minute or until slightly thickened. Gradually add cooled gelatine mixture, splenda, brandy, creme de cacao, mix on low speed until well blended. Beat an additional 30 seconds or until small peaks form. Pour into crust. Refrigerate 2 hours or until set.



GARNISH:



Use additional whipped heavy cream sweetened with splenda and flavored with brandy. Sprinkle top of pie with unsweeteend coconut and a few chocolate shavings from a low carb chocolate bar (I used Pure Delite milk chocolate and dark chocolate).

Servings

8

Calories

4

Time to prepare

30 minutes

Difficulty

Easy
 

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