Ingredients Jump to Instructions ↓

  1. 1 Baked 9-inch Chocolate

  2. 1 Env plus

  3. 1 tsp unflavored

  4. -gelatin 6 tablespoons Sugar

  5. 1/4 teaspoon Salt

  6. 1/4 teaspoon Nutmeg

  7. 1/4 cup Kahlua

  8. 3 lg Eggs -- separated

  9. 1 cup Whipping cream

  10. 3/4 cup Milk

  11. Candied fruit decoration -if desired --CHOCOLATE CRUMB SHELL-- 1 1/2 cups Fine chocolate wafer

  12. -crumbs 2 tablespoons Sugar

  13. 1/3 cup Melted butter

  14. 2 tablespoons sugar, gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and combine with dry mixture. Cook over moderately low heat, stirring constantly, just until mixture thickens. Do not allow to boil. Remove from heat, cool, and stir in Kahlua.Chill a few minutes. When mixture begins to thicken, beat egg whites to fine foam. Gradually beat in remaining

  15. 4 tablespoons sugar, making a meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture, then meringue. If necessary, chill a few minutes until mixture mounds on a spoon. Then turn into cooked crust, and chill

  16. 4-5 hours or overnight.At serving time, decorate with additional whipped cream and candied fruit, if desired. Makes

  17. 1 9-inch pie.

  18. 8 servings. CHOCOLATE CRUMB SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter.Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in

  19. 350F oven for 5-7 minutes. Cool before filling. FROM: DOONNA HARTMAN (HDDW83B).


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