Coffee 'n Cream Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Instant coffee||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|9-inch baked pastry shell||1|
Soften gelatin in cold water.
Combine instant coffee, 1/3 cup sugar, and yolks; stir in milk gradually.
Cook and stir over hot, not boiling water, until mixture thickens slightly.
Remove from heat immediately.
Add gelatin and stir till dissolved.
Chill till partially set, then beat until fluffy.
Beat egg whites and salt till foamy; gradually add 1/4 cup sugar, beating to soft peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Turn into pie shell.
Trim with walnut halves, if desired.