Cafe Brulot Chiffon Pie
Source of Recipe
Mississippi Memories
List of Ingredients
CRUST:
1 1/2 cups flour
1/2 teaspoon salt
1/3 cup shortening, chilled, cut into small pieces
1/4 cup ice water, plus more if needed
FILLING:
1 envelope unflavored gelatin
2 tablespoons + 1 cup water, divided
4 whole allspice berries
1 cinnamon stick
2 strips lemon zest (2" each)
2 strips orange zest (2" each)
1/2 cup sugar
1 tablespoon instant espresso coffee powder
3 tablespoons brandy, divided
1 1/2 cups heavy cream, divided
3 large egg whites, room temp
1 tablespoon powdered sugar
chocolate curls (for garnish)Recipe
Make the crust: In a medium bowl, combine the flour and salt. Using pastry blender or two knives, cut in the shortening and butter until mixture resembles coarse meal, with a few pieces of shortening the size of small peas. Toss the mixture with a fork, gradually sprinkle in the 1/4 c. of ice water, mixing with the fork, until just moistened and holds together when pinched between your thumb and forefinger. You may have to add more ice water, 1 tbl. at a time. Gather the dough into a thick flat disk, wrap in waxed paper, and refrigerate for at least 1 hour, up to 2 days.
Preheat the oven to 375ºF. On a lightly floured work surface, roll out the dough to a 12" circle about 1/8" thick. Carefully transfer the dough to a 9" pie pan. Fold over the excess dough into a thick rope and flute the edges. Prick the bottom of the dough with a fork. Line the inside of the pastry filled pan with foil and weight the foil-lined dough with dry beans or rice. Freeze the pie shell for 30 minutes. Bake until the dough is set, about 10 minutes. Remove the foil and beans, and continue baking until pie shell is golden brown, about 15 minutes more. Cool completely on wire rack.
Make the Filling: In a small bowl, sprinkle the gelatin over the 2 tbl. of water and set aside to soften. In a medium saucepan, bring the remaining 1 cup water, allspice, cinnamon, and zests to a simmer over low heat. Remove from the heat and whisk in the softened gelatin, sugar and instant coffee until dissolved. Stir in 2 tbl. of the brandy. Let stand for 5 minutes, then strain into a medium bowl, discarding the solids. Refrigerate the coffee mixture, stirring occasionally, until cold and thickened but not set, about 1 hour.
In a chilled small bowl, beat 1/2 cup of the heavy cream until just stiff. In a medium grease-free bowl, beat the egg whites just until soft peaks form. Using a rubber spatula, fold the cream and then egg whites into the thickened coffee mixture. Pour into cooled pie shell. Cover loosely with plastic wrap and refrigerate until set, at least 2 hours. In a chilled medium bowl, beat the remaining 1 cup heavy cream with powdered sugar until stiff. Beat in the remaining 1 tbl. brandy. Swirl the whipped cream over top of pie and garnish with chocolate curls.
To make Chocolate Curls: warm a 4 ounce chunk of chocolate in microwave for 30 seconds at medium - just warm chocolate slightly, don't let it melt. Using a vegetable peeler, make the curls by pressing down while peeling them off the smoothest, widest edge of the chunk. The harder you press, the thicker the curls. Let the curls fall onto a waxed paper-lined plate and refrigerate until ready to use.
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