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Coffee-Icebox Pie

birtle's picture
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 2 Dozen
  Unflavored gelatin 1 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)
  Eggs 2
  Milk 1 1⁄4 Cup (20 tbs)
  Instant coffee powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla 1 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Walnuts 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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