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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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This is a wonderful Irish Coffee Pie that my husband's family asks for every time I take dessert. Ingredients:
crust |
1 1/4 cups vanilla wafer crumbs |
1/3 cup sugar |
pinch of cinnamon |
1/3 cup melted butter |
1/2 cup flaked toasted almonds |
filling |
1/4 cup cold water |
1 envelope unflavoured gelatin (1 tbsp.) |
1 tbsp. instant coffee |
2 eggs, separated |
1/4 cup irish or scotch whiskey |
1/2 cup brown sugar |
1/2 tsp. vanilla |
1/2 tsp. cinnamon |
pinch of salt |
1 cup whipping cream, whipped |
1/4 cup flaked toasted almonds |
Directions:
1. Combine crust ingredients and press into a greased 9 pie plate. Bake at 425 F for 8 minutes. Cool in fridge.
2. Sprinkle gelatin over water in small heavy-bottomed saucepan. Add instant coffee and cook over low heat until gelatin and coffee are dissolved; about 1 minute. Remove from heat and keep warm.
3. Beat egg whites until stiff and set aside. Beat egg yolks, whiskey, sugar, vanilla, cinnamon and salt in a large bowl until light. Gradually stir in warm coffee-gelatin mixture. Fold in whipped cream, then fold in beaten egg whites. Pour into cold crust and sprinkle with toasted almonds.
4. Refrigerate at least 2 hours.
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