Irish Coffee Chiffon Pie

Irish Coffee Chiffon Pie

Makes 8
Prep 25 m
Bake 15 m
Cook 5 m
Chill 120 m

Ingredients

Crust:

Filling:

Directions

  1. 1 of 1 Heat oven to 325 degrees F.

Crust:

  1. 1 of 1 In a medium-size bowl, stir together graham cracker crumbs, butter and sugar until moistened. Press into the bottom and up side of 9-inch tart pan with removable bottom. Bake at 325 degrees for 15 minutes, until lightly browned. Remove from oven and cool completely.

Filling:

  1. 1 of 4 In small saucepan, stir together 1/3 cup of the sugar, 1/2 cup water, egg yolks, gelatin and salt. Heat over medium-low heat, stirring, until slightly thickened and temperature registers 160 degrees on an instant-read thermometer, about 5 minutes. Strain into a large glass or plastic bowl and stir in Baileys.
  2. 2 of 4 Beat egg white mixture until soft peaks form. Gradually beat in remaining 1/3 cup sugar until the peaks are stiff. In medium-size bowl, beat the heavy cream to form soft peaks, and refrigerate.
  3. 3 of 4 Place bowl of egg yolk mixture in large bowl of ice water. Stir occasionally until mixture mounds slightly, 8 to 10 minutes.
  4. 4 of 4 Fold beaten whites into yolk mixture. Fold in whipped cream until no streaks of white remain. Spoon into crust; cover. Refrigerate for at least 2 hours. Garnish with cocoa power and chocolate- covered coffee beans, if desired. Makes 8 servings.
Nutrition Information for Irish Coffee Chiffon Pie
Servings Per Recipe: 8
Per Serving:
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Printed from FamilyCircle.com 09/22/2018