Coffee Rum Chiffon Pie
|Chocolate crumb crust||1|
|Unflavored gelatin||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Strong coffee||1 Cup (16 tbs)|
In the top of a double boiler away from the heat, mix the gelatine and rum.
Let stand 5 minutes.
Add the first1/3 cup sugar, salt, cinnamon and egg yolks.
Gradually add the coffee, a little at a time, beating briskly after each addition.
When thoroughly blended, place over hot water and cook, stirring constantly, until the mixture makes a readily visible film on the back of a silver spoon.
Remove from heat and chill thor- oughly.
Beat egg whites until stiff.
Add vanilla and the second 1/3 cup sugar, gradually, beating after each addition.
Fold egg whites into the coffee mixture.
Pour into the crumb shell and chill until firm.
Garnish with whipped cream and shaved choc- olate.