My Sincere Apologies . . .

I've learned that posting a photo of a really delicious 1940's pie is not a cool thing to do, especially when you don't post the recipe!  Mea culpa!

So, for all you coffee lovers out there - and I know there are many of you, here's the recipe! Enjoy & please forgive me!

Coffee Chiffon Pie Recipe

1 envelope unflavored gelatin
1 cup strong coffee
1 cup sugar
1/2 teaspoon salt
3/4 cup strong hot coffee
1 cup heavy cream
3 eggs, separated
1 teaspoon vanilla
1/4 teaspoon cream of tartar
9-inch baked pie shell (I used a chocolate graham crust)

SOFTEN GELATIN in 1/4 cup cold coffee. Combine 1/2 cup sugar, salt, remaining coffee, and 1/2 cup cream.

Stir over low heat until scalding point. Beat egg yolks and add hot mixture slowly. Stir over low heat until boiling point.

Stir in softened gelatin. Chill until partially set, then beat until smooth. Add vanilla.

Whip remaining cream and fold in. Beat egg whites until they form soft peaks. Add cream of tartar.

Add remaining sugar slowly, beating well after each addition. Fold coffee mixture carefully into this meringue. Spoon into pie shell & chill for at least 2 hrs!

Garnish with chocolate sprinkles or cocoa!

One Year Ago . . . 

Lobster Ruben

Coffee Chiffon Pie

I recently made this pie from a 1940's recipe.  It has a very rich and strong coffee taste.  If you like coffee, you'll enjoy this delightful, light as air pie!

Want a bite?