Coffee-Icebox Pie Recipe
Coffee can actually make any dish special. A dash of coffee and the dish comes alive. Add the much needed zing to your cooking. This coffee-icebox pie is a wonderful treat that you would love to make over and over again.
Ingredients
| Ladyfingers - 1 1/2 to 2 dozens, split | ||
| Unflavored gelatin | 1 Tablespoon | |
| Brandy | 1/4 Cup (16 tbs) | |
| Eggs – 2, separated | ||
| Milk | 1 1/4 Cup (16 tbs) | |
| Instant coffee powder - 2 teaspoons | ||
| Salt | 1/2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Walnuts | 1 Cup (16 tbs), chopped | |
Directions
Split ladyfingers; arrange over bottom and side of buttered 9-inch pie pan, flat side down, to make crust.
Soften gelatin in brandy.
Beat egg yolks.
Com- bine milk, coffee powder, salt, 1/2 cup sugar, vanilla and egg yolks in top of double boiler.
Cook over hot water for about 10 minutes or until mixture thickens slightly.
Add gelatin mixture, stirring until dissolved; remove from heat.
Chill until mixture is partially set.
Beat egg whites with remaining sugar and cream of tartar until stiff peaks form; fold into gelatin mixture.
Fold in whipped cream and 3/4 cup walnuts.
Mound filling in ladyfinger crust.
Garnish top with remaining walnuts.
Chill until firm.
Soften gelatin in brandy.
Beat egg yolks.
Com- bine milk, coffee powder, salt, 1/2 cup sugar, vanilla and egg yolks in top of double boiler.
Cook over hot water for about 10 minutes or until mixture thickens slightly.
Add gelatin mixture, stirring until dissolved; remove from heat.
Chill until mixture is partially set.
Beat egg whites with remaining sugar and cream of tartar until stiff peaks form; fold into gelatin mixture.
Fold in whipped cream and 3/4 cup walnuts.
Mound filling in ladyfinger crust.
Garnish top with remaining walnuts.
Chill until firm.
Chef
