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Bourbon
Coffee Chiffon Pie
Ingredients
- 1
1/4 cups graham cracker crumbs
- 1/4
cup sugar
- 1/4
cup butter, melted
- 1/2
teaspoon nutmeg
- 3
eggs
- 1
envelope unflavored gelatin
- 1/2
cup cold strong coffee
- 2/3
cup sugar
- pinch
of salt
- 5
tablespoons bourbon
- 4
tablespoons coffee liqueur
- 1
cup heavy cream
Method
Preheat
oven to 350°F. To make crust, mix the crumbs, sugar, melted butter
and nutmeg, and spoon into a 9-inch pie plate. Press the crumbs
evenly over the bottom and against the side. Bake 5 minutes. Cool
thoroughly. To make the filling, separate the eggs and set aside. Sprinkle
the gelatin over the coffee in a saucepan. Add 1/3 cup of the
sugar, salt and the egg yolks. Stir thoroughly. Cook over low
heat only until the gelatin is dissolved. Do not boil. Remove
the mixture from the heat. Add the bourbon and the liqueur. Chill
until it starts to thicken but do not let it jell. Beat egg whites
until stiff, adding the remaining sugar gradually. Fold them into
the gelatin mixture. Whip the cream and fold it into the mixture. Spoon
this into the crust and chill for 5 hours. Garnish with more
whipped cream if desired.
Yield:
8 servings
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