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Irish Coffee Pie

pies

----Crust----
1/3 cup melted butter
1 cup Graham cracker crumbs
1/2 cup finely chopped pecans
1 tablespoon granulated sugar
----Filling----
1 envelope unflavoured gelatin
1/4 cup cold milk
2/3 cup milk
1/2 cup sugar
2 tablespoons instant coffee granules
1/4 teaspoon salt
2 eggs; separated
1/4 cup Irish whiskey
1/2 cup whipping cream
----Garnish----
1/4 cup toasted chopped pecans

Crust: Mix together butter, crumbs, pecans, and sugar until well blended. Press into 9 inch pie plate. Bake in 375ºoven for 10 minutes. Filling: Sprinkle gelatinee over cold water; let stand 5 minutes to soften. In saucepan, combine milk, 1/4 cup sugar, coffee and salt; heat until coffee is dissolved. Beat together egg yolks and whiskey. Stir a little hot coffee mixture into egg yolks, then pour egg yolks back into coffee mixture. Cook 1 to 2 minutes until mixture thickens slightly; remove from heat and stir in gelatinee until dissolved. Pour into bowl and chill about 20 minutes until slightly thickened (the consistency of unbeaten egg whites). Beat egg whites with remaining sugar until stiff and shiny; fold into gelatinee mixture. Whip cream and fold into gelatinee mixture. Chill about 20 minutes until partially set, then whip with rotary beater until smooth. Pour into baked pie shell, mounding filling high. Chill 3 to 5 hours to set. Garnish with toasted pecans.

Contributor: Canadian Living Entertaining Cookbook Special.

Yield: 8 servings

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