Double-strength brewed coffee is mellowed with eggs, sugar and gelatin to make this easy, rich and creamy chiffon pie.
What You Need
Original recipe yields 8 servings
1 Tbsp. KNOX Unflavored Gelatine
1/2 cup brewed strong MAXWELL HOUSE Colombian Supreme Coffee, chilled
4 egg s, 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.)
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Let's 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.
Prepare using your favorite flavor of MAXWELL HOUSE Coffee.
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.