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Kahlua Chiffon Pie
Author/Submitted by:
"Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/2
cups
graham cracker crumbs 1 1/2
tablespoons
sugar 6
tablespoons
unsalted butter 1
tablespoon
unflavored gelatin 1/2
cup
sugar 4
large
eggs,
separated
1
cup
heavy cream 1/2
cup
Kahlua 1/4
cup
sugar
--sweetened whipped cream--
1
cup
heavy cream 1/2
teaspoon
vanilla extract 1 1/2
tablespoons
confectioner's sugar
Directions:
1.
CRUST: Combine crust ingredients in food processor. Press into bottom and sides of 10" pie plate. Freeze while making filling.
2.
FILLING: In double boiler, stir gelatin with 1/2 cup sugar until well mixed. In small bowl, beat 4 egg yolks with cream. Add yolk/cream mixture and Kahlua to gelatin mixture. Cook over medium-low heat until mixture thickens and coats back of spoon; remove from heat. In large bowl with mixer at high speed, beat 4 egg whites until soft peaks form. While beating at high speed, gradually sprinkle in remaining 1/4 cup sugar. Beat until sugar is dissolved. Gently fold egg whites into Kahlua mixture. Spoon into pie crust. Refrigerate until set (approximately 6 hours).
3.
SWEETENED WHIPPED CREAM: Freeze beaters and bowl for half hour. Whip ingredients together until it holds a shape. Prior to serving, pipe rosettes around edge of pie.
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