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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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Creamy smooth chocolate and coffee-flavored pie. Ingredients:
1 (15 ounce) package pillsbury all ready pie crusts |
1 teaspoon flour |
1 3/4 cups milk |
1 (1/4 ounce) envelope unflavored gelatin |
2 teaspoons instant coffee granules |
4 ounces semisweet chocolate |
4 eggs, separated |
1/4 cup coffee-flavored liqueur |
2 tablespoons sugar |
1/2 cup whipping cream |
1/4 cup whipping cream, whipped, sweetened |
1/4 cup toasted sliced almonds |
Directions:
1. Heat oven to 450. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
2. Bake at 450 for 8 to 11 minutes or until lightly browned. Cool.
3. Pour milk into medium saucepan; sprinkle with gelatin. Let stand 5 minutes to soften.
4. Stir in sugar and instant coffee crystals; add chocolate. cook over low heat until coffee crystals dissolve and chocolate is melted, stirring constantly.
5. In small bowl, beat egg yolks slightly. Gradually stir about 1/2 of the hot milk mixture into egg yolks; return to saucepan.
6. Cook and stir 2 to 3 minutes or until slightly thickened; do not boil.
7. Remove from heat; stir in liqueur and almond extract. Refrigerate until the consistency of corn syrup, stirring occasionally; remove from refrigerator.
8. In large bowl, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff peaks form.
9. When gelatin mixture is partially set, fold in beaten egg whites.
10. In small bowl, whip 1/2 cup cream until soft peaks form; fold into chocolate mixture. Refrigerate until mixture mounds slightly when spooned.
11. Spoon into baked pie crust and chill 4 to 6 hours or until firm. Garnish with whipped cream and almonds.
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