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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe is from Craig Claiborne, longtime food editor of the New York Times and was contributed to Bach for More a 1974 cookbook published to support the Cleveland Orchestra. Ingredients:
1 (9 inch) graham cracker pie crust |
1/2 cup strong coffee, cold |
1 (1 1/2 teaspoon) envelope unflavored gelatin |
2/3 cup sugar |
1/8 teaspoon salt |
3 eggs, separated |
6 tablespoons irish whiskey |
1/4 cup coffee liqueur (kahlua, tia maria) |
2 cups heavy cream |
Directions:
1. Soften the gelatin in the coffee, then add half the sugar, the salt, and the egg yolks.
2. Heat this mixture with stirring until the gelatin is dissolved and the mixture has thickened.
3. Add the whiskey & liqueur and chill until thickened, but not firm.
4. Beat the egg whites until stiff, gradually adding the remaining sugar, then fold into the gelatin mixture.
5. Whip one cup of the heavy cream and fold into the mixture.
6. Place this mixture into the pie shell and chill for several hours, or overnight.
7. Before serving whip the remaining cream and sweeten to taste. Spread over the chilled pie and garnish as desired.
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