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Desserts

Easy Coffee Chiffon Pie

photo by:kraft
Double-strength brewed coffee is mellowed with eggs, sugar and gelatin to make this easy, rich and creamy chiffon pie.
time
prep:
30 min
total:
4 hr 50 min
servings
total:
8 servings

What You Need

1
Tbsp.  KNOX Unflavored Gelatine
1/2
cup  brewed strong MAXWELL HOUSE Colombian Supreme Coffee, chilled
4
 eggs, separated
1
cup  sugar, divided
3/4
cup  brewed strong MAXWELL HOUSE Colombian Supreme Coffee
1
Tbsp.  lemon juice
1
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

SPRINKLE gelatine over 1/2 cup chilled coffee in bowl; let stand 5 min. or until softened.

WHISK egg yolks, 1/2 cup sugar and 3/4 cup coffee in top of double boiler. Cook and stir over hot water until thickened. Stir in gelatine mixture and lemon juice. Pour mixture into large bowl; refrigerate 20 min. or until thickened, stirring after 10 min.

BEAT egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form. Gently stir into coffee mixture. Spoon into crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips

Substitute
Prepare using your favorite flavor of MAXWELL HOUSE Coffee.
Special Extra
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
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