Sperry’s Brandy Alexander Pie

By: The Local Palate
Sperry's Brandy Alexander Pie

Al Thompson and Anne Clayton of Sperry’s in Nashville share this decadent brandy alexander pie with a Oreo-based crust and a sweet brandy filling.

Note: You could use a store-bought chocolate pie crust instead of the homemade version below. Before slicing, dip a knife in hot water, then wipe dry to help make clean slices. This pie can be made ahead and frozen; thaw in the refrigerator before slicing.

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Makes 4 (3-inch) tarts

    For the crust:
  • 22 regular Oreo cookies (about 125 grams)
  • 5 tablespoons butter, melted
  • For the filling:
  • ¾ cup heavy cream
  • 2 large egg yolks
  • ½ cup sugar
  • 1 teaspoon plain gelatin
  • 2 tablespoons warm water
  • ¼ cup brandy
  • Pinch of nutmeg
  • ¼ teaspoon vanilla extract
  • Sweetened whipped cream for garnish
  • Special equipment: 9-inch pie pan

Make the Pie Crust

  1. In food processor, pulse cookies until finely chopped. Set aside 1 tablespoon for garnish. In a medium bowl, combine remaining cookies with melted butter. Press crumbs into and up sides of a 9-inch pie pan. Place pan in refrigerator while making the filling.

Make the Filling

  1. In the bowl of a stand mixer fitted with whisk attachment, or using handheld beaters, whip cream until stiff peaks form. Set aside and clean out bowl. Add egg yolks to bowl and whisk until light and pale yellow. Gradually beat in sugar.
  2. Add gelatin and warm water to a small saucepan and place over low heat. Stir gently until gelatin melts.
  3. With mixer running on low speed slowly add gelatin, brandy, nutmeg, and vanilla to egg yolks. Fold in whipped cream, making sure no white streaks are visible. Do not over mix. Pour filling into pie shell. Cover and chill at least 2 hours.

To Serve

  1. Carefully slice cake and garnish each slice with a dollop of sweetened whipped cream. Sprinkle some of the reserved cookie crumbs over top.
  • Recipe By
    Al Thompson and Anne Clayton of Sperry’s in Nashville
  • Contributing City

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