Light-as-Air Coffee Chiffon Pie in a Chocolate Cereal Crumb Crust
Have you ever tasted a coffee cloud? I hadn’t either until I had a taste of this coffee chiffon
pie. The filling is almost weightless in
the mouth yet has a wonderful coffee flavor that seems to melt almost instantly
on the tongue.
The whipped cream topping, far from adding weight to the
filling, instead adds to the fluffiness, while the crunchy chocolate cereal
crust adds a delightful contrast in texture.
Put together, a slice of this pie will leave you wanting
another piece. Right NOW. (Like I did.
I couldn’t help myself).
Light as air Coffee Chiffon Pie w/Chocolate Cereal Crumb Crust
COFFEE CHIFFON PIE
- 1 Tbs. instant coffee½ C boiling water
- 1 env. unflavored gelatin
- ¼ C cold water
- 3 eggs, separated
- ½ C sugar
- 1 tsp. vanilla
- ¼ tsp. salt
- ½ C sugar
- Chocolate Cereal Pie Crust
- 1 C heavy whipping cream (the real kind, not
frozen whipped topping)
- ¼ C powdered sugar
- Cocoa for garnish
- Grated chocolate or cocoa nibs for garnish
- Dissolve coffee in boiling water; soften gelatin in cold water.
- Combine egg yolks
and sugar in top of double boiler; mix well w/a hand mixer until light and
thick. Slowly add coffee mixture,
- Bring water to a
simmer and cook egg mixture, stirring contstantly, until mixture coats a metal
- Add softened
gelatin and vanilla. Chill until mixture
begins to thicken to the consistency of raw egg whites.
- Beat egg whites
until foamy; gradually add sugar, beating until stiff peaks form.
- Fold egg whites in
3 batches into chilled gelatin mixture.
- Pile filling into
crumb crust. Chill, preferably for about an hour.
- Beat whipping cream
until soft peaks form. Gradually add
powdered sugar and continue beating until stiff. Spread over pie and chill until firm, at
least 3 hours, or overnight.
- Garnish with cocoa
and grated chocolate (or cocoa nibs).
CEREAL PIE CRUST
- 6 cups Cocoa Puffs
cup butter, melted
cup sugar (or less if you like a less sweet pie crust)
- Roll or grind the breakfast cereal. There should be 1 ½ cups after crushing.
- Combine with the melted butter and sugar.
- An easy way to form the crust is after mixing to press
another pie pan of the same diameter firmly into the dough. When the top pan is
removed a crust of even thickness is underneath.
- Trim any excess that is forced to the top edge.
- Crumb crusts need not be baked before filling, but if used
unbaked, must be first chilled thoroughly or the filling will immediately
disintegrate the crust.
- If baked before filling (my preference for a crisper crust),
they require a 350 degree oven for about 10 minutes. It is best to cool the
empty baked shell before filling.
use a food processor to grind the cereal – it’s so much faster and “cleaner.”
NOT substitute frozen whipped topping for the whipped cream. It will make the
pie too sweet, and it will mask the light-as-air delicate flavor of the coffee
not feel guilty if you want a second piece right after the first. A pie this light can’t have THAT many
calories, can it?
Hot coffee is the perfect go-with.
You might also like...
...Chocolate Cheesecake with Oreo Crust
...Lindt Excellence - three top flavors
...Artisan Chocolate Reviews
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