4 eggs, separated 1 c. water 1 env. unflavored gelatin 1/4 c. sugar Dash of salt 1 tbsp. instant coffee powder 1 tsp. vanilla 1/4 c. sugar 1 baked 9 inch pie shell
Combine egg yolks and water in top of double boiler; beat briskly with wire whisk. Stir in gelatin, 1/4 cup sugar, salt and coffee powder. Cook, stirring constantly, over simmering water until gelatin is dissolved and mixture is slightly thickened. Remove from heat. Stir in vanilla. Chill until mixture begins to set. Beat partially set mixture with wire whisk or rotary beater until frothy. Beat egg whites until soft peaks form. Beat in 1/4 cup sugar, one tablespoon at a time. Fold meringue into gelatin mixture. Pour into pie shell. Chill 3 hours. Garnish with whipped topping mix and chocolate curls, if desired. Makes 8 servings.
Coffee Chiffon Pie
1 tbsp. instant coffee 1/2 c. boiling water 1 env. unflavored gelatin 1/4 c. cold water 3 egg yolks 1/2 c. sugar 1 tsp. vanilla 1/4 tsp. salt 1/2 c. sugar 3 egg whites
Dissolve coffee in boiling water; soften gelatin in cold water and stir into hot mixture. Add egg yolks, beaten light with sugar. Add vanilla and salt. Add to coffee mixture. Let cool. Beat sugar into egg whites. Fold into coffee mixture and pour into cooled baked graham cracker or vanilla crust. Chill at least 3 hours. Serve with whipped cream.
Coffee Chiffon Pie
1 tbsp. gelatin 1/4 c. cold coffee 3/4 c. sugar 1/2 tsp. salt 1/2 c. strong hot coffee 1 tbsp. lemon juice 4 eggs Baked pie shell
Soften gelatin in cold coffee. Put in top of double boiler with 3/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon lemon juice and 4 slightly beaten egg yolks, 1/2 cup strong hot coffee. Cook together until thickened. Cool. When cool, fold in 4 egg whites, beaten stiff. Pour into baked pie shell. Chill and top with whipped cream