Coffee Cream Pie with Meringue Crust
Coffee Flavored Whipped Cream with Coffee and Brandy Custard
Aug 23, 2009
This pie is light as a cloud and not too sweet. With pudding, brandy and coffee you have your dessert and after dinner coffee all rolled into one.
Coffee Cream Pie tastes like a light, fluffy cup of iced coffee in a pie crust. Brandy, coffee and cream come together to make this pie a luscious after dinner treat. Serve it with a cup of espresso or a glass of port to compliment the velvety texture and rich coffee flavor.
It is best to make the meringue crust early in the day or even a day ahead of time and wait until just before time to serve the pie to fill it. This will help keep the crust light and crunchy. Be sure to allow time for all of the filling ingredients to chill and set.
Meringue Pie Crust:
Ingredients:
- 2 egg whites (save the yolks for the pie filling)
- 1/2 c granulated sugar
- 1/4 tsp salt
Method:
- Heat oven to 275 degrees
- Coat 9" pie pan with vegetable shortening
- Place egg whites in a small or med bowl. Preferably one with a narrow bottom.
- Beat on high speed with electric mixer until egg white becomes foamy and firm (peaks form on top)
- Add salt and sugar gradually continuing to mix on high speed until stiff peaks form.
- Pour into pie plate and smooth bottom and cover sides of pan evenly using a spatula.
- Bake for 1 hour. Meringue will be lightly browned.
- Remove from oven and allow to cool completely
Coffee Cream Pie Filling:
Ingredients:
- 8 oz miniature marshmallows
- 1/2 c brandy
- 3 tbsp instant coffee granules + 2 tsp instant coffee granules
- 2 lightly beaten egg yolks
- 2 c heavy whipping cream
- 3/4 c confectioners sugar
- 1/2 tsp almond extract
- 1 small box instant vanilla pudding mix
- 1 c milk
- 4 oz block semi-sweet bakers chocolate (optional)
Method:
- Dissolve 3 tbsp coffee in brandy.
- Place marshmallows in a large saucepan.
- Pour coffee and brandy over marshmallows.
- Melt over med heat until marshmallows are completely dissolved. Stir frequently to avoid burning.
- Mix in egg yolks, stirring constantly for 2 min.
- Remove from heat and allow to cool at room temp.
- When marshmallow mixture has cooled but before it becomes too thick (about 20 to 30 min) pour in milk and vanilla pudding.
- Beat on high speed of electric mixer for 2 min.
- Place in refrigerator to cool.
- Meanwhile in a medium bowl, whip cream and almond extract on high speed of electric mixer until thickened and slightly stiff.
- Pour in confectioners sugar slowly and continue to beat until firm and stiff peaks form.
- Cool in refrigerator.
Assembly:
- Pour whipped cream into marshmallow mixture.
- Beat together with electric mixer at medium speed until creamy.
- Chill for at least 2 hours or overnight to ensure filling is set.
- When ready to serve, pour filling into crust.
- Top with shaved semi-sweet chocolate if desired.
The copyright of the article Coffee Cream Pie with Meringue Crust in Pies/Cookies/Squares is owned by Jackie Milligan. Permission to republish Coffee Cream Pie with Meringue Crust in print or online must be granted by the author in writing.
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