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Title: White Russian Pie Categories: None Yield: 6 To 8 2 c Chocolate wafer crumbs 5 tb Butter or margarine, melted 7 tb Coffee liqueur, divided 1 Envelope Knox unflavored -gelatine 6 tb Sugar, divided 3 Eggs, separated 1/2 c Water 1/4 c Vodka 1 c Whipping cream, whipped Chocolate curls, for garnish Recipe By: Virgel Kelly who won first prize in the Knox Unflavored Gelatine "Just Desserts" recipe contest. Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsps. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely. Combine gelatine and 4 Tbsps. sugar in medium saucepan. Stir in eggyolks and water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsps. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat eggwhites in medium bowl until soft peaks form; gradually add remaining 2 Tbsps. sugar abd beat until stiff and glossy. Fold into gelatine mixture. Fold in whipped cream. Turn into prepared crust; refrigerate until firm. Garnish with chocolate curls. Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden |