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    White Russian Pie


    Source of Recipe


    www.ichef.com

    List of Ingredients




    40 chocolate wafer cookies, crushed
    5 tablespoons butter, melted
    7 tablespoons coffee liqueur, divided
    3 eggs, separated
    11 envelopes unflavored gelatin
    6 tablespoons sugar, divided
    1/2 cup water
    1/4 cup vodka
    1 cup whipping cream, whipped

    Recipe



    Preheat oven to 350ºF. Combine cookie crumbs, butter and 4 tbl. coffee liqueur in medium bowl. Press firmly into bottom and up sides of 9" pie plate. Bake 3 minutes; cool completely on wire rack. Combine gelatin and 4 tbl. sugar in small saucepan. Combine egg yolks and water in a small bowl; beat well. Add to gelatin mixture. Let stand without stirring for 3 minutes, allowing gelatin to soften.

    Heat gelatin mixture over low heat, stirring constantly, until gelatin is completely dissolved. To test for undissolved gelatin, run a finger over the surface oft he stirring spoon. If it is smooth, the gelatin is completely dissolved; if it is granular, continue heating until smooth. Stir in vodka and remaining coffee liqueur. Pour mixture into a large bowl and place in refrigerator, stirring occasionally. Chill until mixture mounds slightly when dropped from a spoon. Remove from refrigerator.

    Beat egg whites with remaining sugar until stiff peaks form. Fold egg white mixture into gelatin mixture with a rubber spatula, gently cutting down to bottom of bowl, scraping up sides of bowl, then folding over top of mixture. Repeat until egg whites are evenly incorporated. Fold whipped cream into gelatin mixture as described above. Spread into pie crust; refrigerate until firm.

 

 

 

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