Coffee Chiffon Pie

Ingredients

• 1 tablespoon granulated gelatine
• 3/4 cup sugar
• 3/4 cup cold strong coffee
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup hot strong coffee
• 1 tablespoon lemon juice

Method

1. 1

   Soak gelatine in cold coffee 5 minutes.

2. 2

   Beat egg yolks slightly.

3. 3

   Add 1/4 cup sugar, salt, and hot coffee and cook over boiling water until custard-like.

4. 4

   Add gelatine and lemon juice.

5. 5

   Cool slightly.

6. 6

   Beat whites until stiff with remaining sugar.

7. 7

   Fold into custard.

8. 8

   Fill baked pie shell and chill.

9. 9

   Serve spread with a thin layer of whipped cream.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 259. The excerpt below is the record exactly as published.

34 cup sugar Cinnamon and sugar Roll out pastry and line pie plate. Mix other ingredients, put | through ricer or coarse strainer 3 times. Fill pie and dust top lightly with cinnamon and sugar. Bake* in moderate oven (350° F.) about 50 minutes or until firm. Serve cold. * Pastry, p. 621. ‘To Bake Pies, p. 625. Meringues, p. 625. PIES 629 COFFEE CHIFFON PIE 1 tablespoon granulated gelatine 34 cup sugar 34 cup cold strong coffee 4% teaspoon salt 4 eggs ¥4 cup hot strong coffee 1 tablespoon lemon juice

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