It is PI Day. In honor of it, Julianna is going to share one of her favorite pie recipies.
most likely from the Amy Vanderbilt cookbook, but edited by her mom.
BRANDY ALEXANDER PIE
9 inch oreo crust
4 oz. sweetened condensed milk
2 tbsp. creme de cacao
2 tbsp. brandy
1 c. heavy cream, whipped
Shaved chocolate for garnish
Beat together sweetened condensed milk, creme de cacao and
brandy. Fold in whipped cream. Pour into prepared crust and
freeze 8 hours or overnight. Garnish with shaved chocolate.
For our holiday dinner/gift exchange Vanessa and I had dinner at Peels. Although the restaurant is famous for its fried chicken, Vanessa and I really went for the ROCOCO COCOA!
We are both of the belief that most things can be improved by booze so we jumped at the opportunity to try hot cocoa and green chartreuse with a honey-vanilla marshmallow. I was delighted by the name. Not only is it alliterative, but green chartreuse was first developed by Carthusian Monks in the 1740s, the height of the Rococo era!
Having never had chartreuse I didn’t know much about it, other than that it is green and made by monks. Wikipedia tells me it’s liqueur flavored with extracts from 132 plants, and its natural green color comes from chlorophyll. Turns out those 132 plant extracts make it taste a wee bit medicinal. Maybe not the best addition to hot chocolate, but interesting, nonetheless.