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Coffee Chiffon Pie
 
 

1 tablespoon gelatin  1¼ cups cold coffee ½ cup sugar 2 egg yolks, well beaten ¼ teaspoon salt 2 egg whites, stiffly beaten Baked pastry shell Soften gelatin in ¼ cup coffee. Add ¼ cup sugar gradually to beaten egg yolks. Add remaining coffee and salt and blend. Cook over boiling water 3 minute, stirring constantly. Add softened gelatin and stir until thoroughly dissolved. Chill until mixture begins to thicken. Beat remaining ¼ cup sugar gradually into beaten egg whites and cold into coffee mixture. Pour into pie shell. Chill before serving.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.