COFFEE CREAM PIE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 238) [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
There was a very Victorian ‘flavored’ restaurant in Randolph, Vermont that once served a delicate, coffee-flavored cream pie that was beyond description.
INGREDIENTS:
1 cup fine graham cracker crumbs (about 15 cracker squares finely crushed)
2 tablespoons sugar
4 tablespoons butter or margarine, melted and cool
3 cups stiffly with cream
2/3 cup powdered sugar
1/3 cup each: whiskey and Kahlua
¼ cup instant coffee powder
2 tablespoons hot water
INSTRUCTIONS:
Combine cracker crumbs, sugar and butter; then press into bottom and sides of greased, 9-inch pie pan. Bake 6 minutes at 375°F. While crust cools, prepare filling by gently combining the whipped cream and powdered sugar, using low speed of electric mixer.
Stir in whiskey and Kahlua. Dissolve coffee powder in hot water and fold into cream mixture. Pour mixture into cold crumb crust. Chill 8 to 10 hours or overnight before cutting to serve. Add whipped cream and some shaved chocolate bars to garnish. Serves 6 to 8.
See also…
