1 uncooked 9 inch graham cracker pie crust 1 tbsp unflavored gelatin 4 eggs, separated ½ tsp salt 1 cup sugar 1 tbsp lemon juice ½ cup hot brewed dark roast coffee ¾ cup cold brewed dark roast coffee Soften gelatin in cold coffee (about 5 minutes) Beat egg yolks, add ½ cup sugar, salt and hot coffee Cook in double boiler until thick Add gelatin mixture and lemon juice Allow to cool 5-10 minutes Beat egg whites with remaining sugar until stiff Fold egg whites into coffee custard mixture Place custard mix into pie pan Chill overnight, serve with whip cream
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