Brandy Alexander Pie

2 cups cold milk
2 tablespoons brandy
2 tablespoons creme de cacao liqueur
1 envelope topping mix
1 package (6 serving size) vanilla instant pudding
Prepared pie shell (I use chocolate crumb)

Combine 2 cups cold milk, 2 tablespoons each brand, and creme de cacao liqueur, 1 envelope whipped topping mix, and vanilla pudding. Mix in a deep narrow-bottom bowl of electric mixer. Beat at a low speed until blended; gradually increase speed and beat until mixture forms soft peaks, about 6 minutes. Spoon into baked 9-inch pie shell and chill for 3 hours. Garnish with chocolate curls. 

Marilyn J Jeck

This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.