Coffee Cream Nut Pie Recipe
Ingredients
| 1 tsp plain gelatin | ||
| Evaporated milk | 1 1/2 Cup (16 tbs), divided | |
| 2 tsp regular or decaffeinated instant coffee | ||
| Salt | 1/4 Teaspoon | |
| 1/2 cup noninstant, nonfat dry milk powder | ||
| Powdered sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
Directions
Pour gelatin into 3 tablespoons of evaporated milk.
Let sit 5 minutes.
Add coffee.
Over low heat, stir until gelatin and coffee are dissolved.
Stir in 2 tablespoons of the evaporated milk and the salt.
Stir until it is very smooth.
Stir in remainder of milk.
Pour into an icecube tray or shallow pan.
Place in freezer until nearly set.
Remove from freezer.
Beat at medium speed of electric mixer until almost doubled in bulk.
Gradually add milk powder, sugar, and vanilla.
Beat at high speed until stiff and more than doubled in bulk.
Stir in chopped nuts.
Spoon into a prebaked 9-inch pie crust of your choice.
Chill several hours before serving.
Sprinkle more nuts on top if desired.
(Serve same day it is made.)
Let sit 5 minutes.
Add coffee.
Over low heat, stir until gelatin and coffee are dissolved.
Stir in 2 tablespoons of the evaporated milk and the salt.
Stir until it is very smooth.
Stir in remainder of milk.
Pour into an icecube tray or shallow pan.
Place in freezer until nearly set.
Remove from freezer.
Beat at medium speed of electric mixer until almost doubled in bulk.
Gradually add milk powder, sugar, and vanilla.
Beat at high speed until stiff and more than doubled in bulk.
Stir in chopped nuts.
Spoon into a prebaked 9-inch pie crust of your choice.
Chill several hours before serving.
Sprinkle more nuts on top if desired.
(Serve same day it is made.)
Chef
