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Coffee Chiffon Pie

Guest Author - Sandy Moyer

Coffee Chiffon Pie

for 1 - 9" pie

  • 1 envelope gelatin
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 T. flour
  • 1 T. instant coffee
  • 3/4 cup boiling water
  • 2/3 cup (1 small can) ice cold evaporated milk
  • 1 - 9" graham cracker pie crust

Preparation -
Soften gelatin in water. Combine sugar, flour, and instant coffee in a saucepan. Add boiling water and cook, stirring, until slightly thickened. Add gelatin-water mixture and heat, stirring, until dissolved. Remove from heat. Chill until the mixture is the texture of unbeaten egg whites.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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