Black Currant Daiquiri Pie
Posted by: Tuddles Mon, 14 Jun 2004, at 2:56 p.m.
The filling needs chilling three times. Its worth it!!
1 envelope unflavored gelatin
2/3 cup Black Currant Syrup
1/4 teaspoon salt
1/2 cup Black Currant Puree
1/3 cup water
3 slightly beaten egg yolks
1/4 cup Black Currant Liqueur
3 egg whites
1/2 cup sugar
1 baked Basic Pastry single pie crust shell
1/2 cup whipping cream, whipped
In saucepan, combine gelatin, the syrup, and the salt. Add the puree and water.
Stir in beaten egg yolks; mix well. Cook and stir over low heat till gelatin
dissolves and mixture thickens slightly. Remove from heat. Cool mixture
slightly; stir in liqueur. Chill till mixture is partially set. Beat egg whites
to soft peaks. Gradually add the sugar; beat to stiff peaks. Fold into gelatin
mixture. Chill again till mixture mound when spooned. Pile into cooled pie
shell. Chill till firm. Top with whipped cream and garnish with whole Black
Currants. Drizzle lightly over the top with Black Currant syrup.