9/26/2012
White Russian Pie
(for Crust)
1 1/2 cups chocolate wafers
1/4 cup sugar
1/3 cup melted butter
(for Filling)
1 envelope plus 1 t unflavored gelatin
3/4 cup milk
1 cup espresso or very strong brewed coffee
1 cup sugar
3 T coffee-flavored liqueur
1 1/2 cups heavy or whipping cream
>how to make<
(for Crust)
*In a blender container, blend crackers, 1/4 cup at a time, until finely crumbed.
*Preheat oven to 375 degrees.
*In a medium bowl, mix well crumbs, sugar and melted butter.
*With back of spoon, press rest of mixture to bottom and side of 9" pie plate, making a small rim.
*Bake 8 minutes then remove crumb crust to wire rack to cool.
(for Filling)
*In 1 quart saucepan, evenly sprinkle gelatin over 1/4 cup milk; let stand 2 minutes to soften gelatin slightly.
*Stir expresso into gelatin mixture.
*Cook over medium low heat, stirring, until gelatin has dissolved.
*Stir in sugar and cook, stirring, just untilsugar has dissolved.
*Stir in remaining 1/2 cup milk and coffee liqueur.
*Pour coffee mixture into medium bowl.
*Place bowl in larger bowl of ice water and stir frequently until coffee mixture mounds when droped from spoon, about 15 minutes.
*Remove from ice bath.
*In small bowl, whith mixer at medium speed, beat 3/4 cup cream until stiff peaks form.
*With rubber spatula, fold whipped cream into coffee mixture until blended.
*Spoon coffee filling into cooled crust.
*Refrigerate until pie is well chilled and set, at least 3 hours or up to 24 hours.
*Up to 2 hours before serving, beat remaining 3/4 cup cream until stiff peaks form.
*Spoon whipped cream over pie.
(for Crust)
1 1/2 cups chocolate wafers
1/4 cup sugar
1/3 cup melted butter
(for Filling)
1 envelope plus 1 t unflavored gelatin
3/4 cup milk
1 cup espresso or very strong brewed coffee
1 cup sugar
3 T coffee-flavored liqueur
1 1/2 cups heavy or whipping cream
>how to make<
(for Crust)
*In a blender container, blend crackers, 1/4 cup at a time, until finely crumbed.
*Preheat oven to 375 degrees.
*In a medium bowl, mix well crumbs, sugar and melted butter.
*With back of spoon, press rest of mixture to bottom and side of 9" pie plate, making a small rim.
*Bake 8 minutes then remove crumb crust to wire rack to cool.
(for Filling)
*In 1 quart saucepan, evenly sprinkle gelatin over 1/4 cup milk; let stand 2 minutes to soften gelatin slightly.
*Stir expresso into gelatin mixture.
*Cook over medium low heat, stirring, until gelatin has dissolved.
*Stir in sugar and cook, stirring, just untilsugar has dissolved.
*Stir in remaining 1/2 cup milk and coffee liqueur.
*Pour coffee mixture into medium bowl.
*Place bowl in larger bowl of ice water and stir frequently until coffee mixture mounds when droped from spoon, about 15 minutes.
*Remove from ice bath.
*In small bowl, whith mixer at medium speed, beat 3/4 cup cream until stiff peaks form.
*With rubber spatula, fold whipped cream into coffee mixture until blended.
*Spoon coffee filling into cooled crust.
*Refrigerate until pie is well chilled and set, at least 3 hours or up to 24 hours.
*Up to 2 hours before serving, beat remaining 3/4 cup cream until stiff peaks form.
*Spoon whipped cream over pie.
Labels: Cream pie recipe, pie recipe, White Russian Pie recipe
