Brandy Alexander Pie

In the early 1980s Keith W. Slocum, the president and owner of a successful insurance agency in Arcade, New York, and his wife, Arletta, who worked alongside him, started dreaming of something different—a venture that would combine their love of good food, warm hospitality, and the charm of country living.

“We decided we wanted to start one near our home after visiting inns in the area and other parts of the country,” Arletta Slocum would later explain to a reporter. “We really had no background in innkeeping.”

Their opportunity came in the form of an old white farmhouse nestled at the intersection of Route 16 and Genesee Road in the small town of Chaffee, just six miles or so from Arcade. Built in 1930 by Michael Joseph Jewert, the house had aged gracefully, shaded by two towering trees that seemed to guard its quiet dignity. The Slocums saw beyond its humble façade, envisioning a place where travelers and locals alike could gather for hearty meals and cozy stays.

In 1982 the Slocums transformed the unassuming farmhouse into the Butternut Inn, pouring their hearts into every detail, from the tall flagpole and old-fashioned lawn swing out front to the warm and welcoming atmosphere inside, with guests invited into an antique-filled lounge for a drink before or after dinner. And the menu was an experience in itself—read aloud by the staff, changing daily to reflect the freshest ingredients and seasonal surprises. Arletta’s touch was everywhere, from the homemade mashed potatoes and buttermilk biscuits to the decadent desserts, offered from a tray, that guests struggled to choose between. Diners often found themselves in the former living room or the glassed-in porch, savoring dishes like Roast Beef with Yorkshire Pudding or Butterflied Pork in Peach Brandy, as the sun dipped behind the trees.

The Butternut Inn quickly became a popular destination, drawing visitors who delighted in its old-fashioned charm. Its three dining rooms could seat 46 guests, and the three guest rooms upstairs offered a peaceful retreat for those wishing to stay overnight. Locals returned for comfort food like Chicken and Biscuits or warm Blueberry Buckle with ice cream, while adventurous diners might opt for Veal Oscar, Steak Diane, or escargot served under a flaky crust.

But after running the Butternut Inn for nearly a decade, the Slocums decided it was time to pass the torch. In 1991 they sold the inn to Gary and Felicia Schultz, who pledged to preserve its reputation as a destination for hearty, old-fashioned meals served in a home-like atmosphere, and they later would retire in Venice, Florida.

Diners at the Butternut Inn continued to rave about the mashed potatoes—thick, a little lumpy, and utterly satisfying—and the desserts, made from scratch and often served with a story (like the creamy, pecan-custard pie that was supposedly created aboard the USS Missouri for President Harry S Truman). Another favorite was the Butternut Pie, made with nuts from the property’s own trees. The Schultzes even kept the tradition of freezing the nuts before shelling them, a trick passed down from the Slocums.

Despite its enduring popularity, the Butternut Inn quietly closed in 1996. For more than three years, the property stood silent, its tables still set as though waiting for the next meal service. Then, in 1999, the old farmhouse found new life as the Merry Meeting Shoppe, a gift shop.

Print Recipe

Brandy Alexander Pie

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The Butternut Inn in Chaffee, New York, was well-known for its irresistible desserts, which were typically displayed on a tray brought to the diners at each table. This Brandy Alexander Pie—a silky, boozy delight that brought cocktail hour to the dessert table—was one of them.

Ingredients

• 1 9-inch prepared graham cracker crust
• 1 envelope (about 2 1/4 teaspoons) unflavored gelatin
• 1/2 cup cold water
• 2/3 cup granulated sugar, divided
• 1/8 teaspoon kosher salt
• 3 large eggs, separated
• 1/4 cup brandy
• 1/4 cup dark crème de cacao
• 1 cup heavy cream, whipped

Instructions

1

Sprinkle the gelatin over the cold water in a medium saucepan. Let it sit for 5 minutes to bloom.

2

Add 1/3 cup of the sugar, the salt, and the egg yolks to the saucepan. Whisk to combine, then place over low heat. Stir constantly until the mixture thickens slightly and coats the back of a spoon, about 5–7 minutes. Do not let it boil.

3

Remove the saucepan from the heat and stir in the brandy and crème de cacao. Transfer the mixture to a bowl and refrigerate until it is partially set, about 20–30 minutes.

4

In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/3 cup of sugar and continue beating until stiff peaks form.

5

In another bowl, whip the heavy cream until it forms soft peaks.

6

Gently fold the beaten egg whites into the chilled gelatin mixture, followed by the whipped cream. Take care not to deflate the mixture.

7

Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until firm.

Notes

This original recipe from the Butternut Inn included uncooked eggs. If you're wary of using raw eggs in recipes, consider buying in-shell, pasteurized eggs instead.