Recipe for cooking coffee chiffon pie
Cooking with Coffee :: Coffee Desserts
Coffee Chiffon Pie1 env. unflavored gelatin
1 c. sugar, divided
1/8 tsp. salt
3 eggs, separated
1/4 c. brewed and cooled coffee with chicory
1 tsp. coffee liqueur or vanilla extract or flavoring
3/8 c. heavy cream, whipped
1 (9-in.) graham cracker pie crust Mix together gelatin, 1/2 c. sugar and salt in top of double boiler. Beat together egg yolks and coffee. Stir into gelatin mixture. Cook over boiling water, stirring constantly, until dissolved. Remove from heat and stir in coffee liqueur or vanilla extract or flavoring. Chill until it is the consistency of unbeaten egg whites. Beat egg whites until soft peaks form. Gradually add 1/2 c. sugar, beating until stiff and dry. Fold in gelatin mixture and whipped cream. Turn into pie crust and chill until firm.
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