Coffee Rum Pie Recipe
Ingredients
| Crisco pastry shell - 1 (8-inch) | ||
| Vanilla package | 1 , Whipped | |
| Instant coffee | 2 Teaspoon | |
| Cold milk | 1/2 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Light rum - 3 tablespoons or rum extract - 1/2 teaspoon | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
Directions
MAKING
1. Bake pastry in oven as advised in package instructions; let cool completely.
2. In a small mixer bowl, mix together coffee and dry dessert mix.
3. Add milk; using a electric mixer, beat at high speed for 1 minute.
4. Stir in water and rum and then beat at high speed for another 2 minutes until mixture is fluffy.
5. In a separate bowl, whip cream and add to the fluffy mixture; fold carefully to blend.
FINALISING
6. Into the baked and cooled pastry shell, pile filling and refrigerate for 3 to 4 hours until chill.
SERVING
7. Slice pie into wedges and top each serving with more whipped cream.
8. Garnish with shaved chocolate, if desired.
1. Bake pastry in oven as advised in package instructions; let cool completely.
2. In a small mixer bowl, mix together coffee and dry dessert mix.
3. Add milk; using a electric mixer, beat at high speed for 1 minute.
4. Stir in water and rum and then beat at high speed for another 2 minutes until mixture is fluffy.
5. In a separate bowl, whip cream and add to the fluffy mixture; fold carefully to blend.
FINALISING
6. Into the baked and cooled pastry shell, pile filling and refrigerate for 3 to 4 hours until chill.
SERVING
7. Slice pie into wedges and top each serving with more whipped cream.
8. Garnish with shaved chocolate, if desired.
Chef
