The flavors created in this dessert are wonderfully rich and delicious. But if you prefer a lighter version see my tips for cutting out some of the calories.
Serves 8-10
Prep time: 15 minutes
Total time: 4 hours including refrigeration time
Ingredients:
Brandy Custard
Instructions:
For the crust, melt the butter in a small saucepan and mix with the crumbs. Add the sugar and mix. Transfer the crumbs to a 9 inch pie pan. Press the crumbs firmly into the bottom of the pan and up the sides of the pan. Bake the crust for 10 minutes on 350º F. Cool pie crust completely.
For the custard, bring the milk, sugar, and salt to a simmer in a medium saucepan. In a saucepan whisk the egg yolks with half and half and cornstarch. Slowly whisk the warm milk mixture into the egg yolks. Put the saucepan over a double boiler with water. Heat the water to simmering. Whisk egg mixture constantly until the custard begins to thicken, about 5-7 minutes. Add the brandy and crème de cacao and continue to cook another 2 minutes. Remove the bowl from heat and stir in the butter and nutmeg, allow the filling to cool. Whip the heavy cream with the sugar to firm peaks. Lightly stir 1/3 of the cream into the cooled custard. Fold in the remaining cream, pour the custard into the crust and smooth the top. Refrigerate 2-3 hours. Shave the chocolate over the top of the pie and serve.