Looking for a fabulous retro dessert for a holiday gathering? Look no further than this Brandy Alexander pie, as featured in a 1971 issue of Apartment Life Magazine.

Jessica Webster | AnnArbor.com

Thanksgiving is behind us. Suddenly it's December, and we're hurtling toward Christmas with remarkable speed. My 8 year old has his wish list written, ranked and disseminated. Friends have their trees up and houses fully decorated. I already feel behind.

I've admitted before that I am not much of a baker, but it's hard to avoid during the holiday season. As I thumbed through cookbooks looking for a good recipe to bake repeatedly for a variety of holiday social engagements, I suddenly flashed on my mom's delicious Brandy Alexander pie, a staple of many a family gathering during my childhood.

Mom's recipe comes from a 1971 issue of Apartment Life Magazine. In 1971, my mom was a young newlywed, and she spent much of the year pregnant with me. It's fun for me to imagine her clipping recipes for supper clubs and other gatherings in our small apartment just outside the Seneca Falls, N.Y., city limits.

I turned to my mom for help with this recipe again when I made the pie over the weekend. She explained that I'd know the egg whites were stiff when the peaks didn't droop, and that if I left the gelatin mixture in the refrigerator for too long I would end up with chunks of boozy gelatin — Jell-O shots, if you will — that wouldn't fold in nicely to the egg whites and whipped cream. It still tastes good, even with the Jell-O shot chunks, but the texture is much better if you catch the custard before it sets firmly.

Mom tells me that the recipe gets rave reviews wherever and whenever it's served, and that men tend to "fall all over themselves for this pie." My mom is an especially beautiful woman, though, and I suspect that might have something to do with it. The pie is pretty delicious. If you decide to make it for a holiday gathering, I would love for you to tell me what kind of reactions you get.

Brandy Alexander pie (recipe adapted from a 1971 "Apartment Life" magazine)
Crust
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
2. Bake at 375 degrees for 6 to 8 minutes or until edge is lightly browned.
3. Cool completely.

Pie filling
1 package unflavored gelatin
1/3 cup sugar
1/8 teaspoon salt
1/2 cup cold water
3 egg yolks, beaten
1/3 cup creme de cacao
2 tablespoons brandy
3 egg whites
1/3 cup sugar
1 cup whipping cream, whipped
shaved chocolate or chocolate curls for decoration

1. Mix the gelatin, sugar and salt in a small pan.
2. Stir in the water and beaten egg yolks, and stir over very low heat until the sugar dissolves and the mixture thickens enough to coat a spoon. Do not boil.
3. Remove from heat and stir in the creme de cacao and brandy.
4. Pour the gelatin mixture into a large bowl and chill in the refrigerator for about 10 minutes, whisking occasionally, until the mixture mounds slightly.
5. Beat the egg whites until soft peaks form. Add 1/3 cup sugar and beat until stiff.
6. Gently fold the egg whites and the whipped cream into the gelatin mixture, then pile it into the crust and chill for at least 6 hours.
7. Decorate with chocolate and serve.

Serves 8.

Jessica Webster leads the Food & Drink section for the AnnArbor.com community team, and wants to hear your feedback. You can reach her at jessicawebster@annarbor.com.