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Brandy Alexander Pie

2 envelopes Knox unflavored gelatine
3/4 cup cold whipping or heavy cream
3/4 cup milk, heated to boiling
1/4 cup sugar
3 Tbsp brandy
3 Tbsp creme de cacao
1 cup ice cubes (about 6-8)
Chocolate coconut crust (below)
or 9-inch graham cracker crust.

In 5-cup blender, sprinkle unflavored gelatine over chilled cream;
let stand 3- 4 minutes. Add hot milk and process at low speed
until gelatine is completely dissolved, about 2 minutes. Add sugar,
brandy, and creme de cacao; process at high speed until ice is
melted. Pour into prepared crust and chill until firm.

Garnish with maraschino cherries. Makes about 8 servings.

Chocolate coconut crust: In medium bowl, combine one square
unsweetened chocolate, melted, and 2 Tbsp milk; stir in 2 cup
flaked coconut and 1/2 cup powdered sugar. Press into 9-inch pie
pan.

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