Mocha Chiffon Pie
- Time 120 minutes
- Serves 8
Ingredients
- 1 Tbl. unflavored gelatin, bloomed in 1/4 cup cold water
- 1/3 cup unsweetened coca
- 1/2 cup sugar (use Splenda if you like)
- 1/2 tsp. salt
- 4 egg yolks, well beaten
- 1 cup of brewed strong coffee (French Roast)
- 4 egg whites
- 1/2 cup sugar (or Splenda)
- 1 pre-baked frozen or home mad pie shell (9")
How to make it
- In top of double boiler, combine the sugar, cocoa and salt.
- Stir in the the egg yolks and the coffee.
- Cook the custard over boiling water, stirring constantly, unti it covers the back of a spoon.
- Dissolve the gelatin in the hot custard.
- Strain the custard through a fine sieve into a cold bowl, stirring occasionally to keep a crust from forming.
- BEat the egg whites with the sugar until they are very stiff and glossy, but not dry.
- Fold the meringue into the mocha custard.
- Pour the custard into the pre-baked pie shell and chill for 2 hours or set.
- Decorate the top of the pie with whipped cream and serve.