Frozen Brandy Alexander Pie

(p. 247) (Serves 10)

My husband Robert and I love frozen Brandy Alexander drinks so much we served them at our wedding reception after dinner. In seeking new ways to use the flavors of our favorite drink, I created this recipe one Christmas and everyone loved it.

1 cup graham cracker crumbs
1 ½ tablespoons cinnamon
¼ cup butter, melted
2 quarts good quality vanilla ice cream, softened
6 to 8 tablespoons brandy
6 to 8 tablespoons crème de cacao
Ground nutmeg

In a medium mixing bowl, combine the graham cracker crumbs and cinnamon. Mix in the melted butter with your hands. Press into the bottom of a 9-inch spingform pan.

With an electric blender, blend together the ice cream, brandy and crème de cacao. You may need to do this in batches depending on the size of your blender. Pour into the prepared crust, cover and freeze overnight. Sprinkle top with nutmeg before serving.

This dessert only needs to sit at room temperature a few minutes before cutting – the alcohol keeps it from freezing very hard.

Make Ahead: The dessert can be made up to 1 month ahead and kept in the freezer.

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