Double-strength brewed coffee is mellowed with eggs, sugar and gelatin to make this easy, rich and creamy chiffon pie.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over 1/2 cup chilled coffee in bowl; let stand 5 min. or until softened.
- Whisk egg yolks, 1/2 cup sugar and 3/4 cup coffee in top of double boiler. Cook and stir over hot water until thickened. Stir in gelatine mixture and lemon juice. Pour mixture into large bowl; refrigerate 20 min. or until thickened, stirring after 10 min.
- Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form. Gently stir into coffee mixture. Spoon into crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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