Brandy Alexander Cream Pie

For the crust, melt the butter in a small saucepan. Break the graham crackers into the work bowl of a food processor fitted with the metal blade and process to crumbs, about 20 seconds. Add sugar and process for 5 seconds. With the machine running, add the melted butter.

Transfer the crumbs to a 9-inch pie pan. Using your fingers, press the crumbs firmly into the bottom of the pan and up the side. Form a smooth top edge by pressing crumbs between your fingers and thumb (fluting the edges). Freeze the crust for 10 minutes.

Adjust oven rack to low position and heat oven to 350 degrees F. Bake the crust until lightly browned and set, about 7 minutes. Cool completely on a wire rack.

Bring the milk, sugar and salt to a simmer in a medium saucepan. Bring 2 inches water to a simmer in a separate saucepan. Whisk egg yolks with half and half and cornstarch in a heatproof bowl. Slowly whisk the warm milk mixture into the egg yolks.

Put bowl over simmering water and whisk constantly until custard begins to thicken, about 5-7 minutes. Bring brandy and creme de cacao to a simmer and whisk mixture into the custard. Cook until custard thickens to a pudding-like consistency, about 5 minutes longer.

Remove bowl from heat, stir in butter, and strain custard through a fine sieve into a bowl. Put a sheet of plastic wrap directly on the surface of the custard and cool to room temperature.

Whip the cream with the sugar to firm peaks. Lightly stir one-third of the cream into the cooled custard. Fold in the remaining cream, pour the custard into the pie crust, and smooth the top. Refrigerate for 2-3 hours.

Draw a small knife across the chocolate to make shavings. Sprinkle shavings over the top of the pie and serve immediately.