White Russian Pie
Source: Windmills, Wishes and Wonderful Dishes
40 chocolate wafer cookies, crushed
5 tablespoons butter, melted
7 tablespoons coffee liqueur, divided
3 eggs, separated
11 envelopes unflavored gelatin
6 tablespoons sugar, divided
1/2 cup water
1/4 cup vodka
1 cup whipping cream, whipped
Preheat oven to 350ºF. Combine cookie crumbs, butter and 4 tbs. coffee liqueur
in medium bowl. Press firmly into bottom and up sides of 9" pie plate. Bake 3
minutes; cool completely on wire rack. Combine gelatin and 4 tbs. sugar in small
saucepan. Combine egg yolks and water in a small bowl; beat well. Add to gelatin
mixture. Let stand without stirring for 3 minutes, allowing gelatin to soften.
Heat gelatin mixture over low heat, stirring constantly, until gelatin is
completely dissolved. To test for un-dissolved gelatin, run a finger over the
surface oft he stirring spoon. If it is smooth, the gelatin is completely
dissolved; if it is granular, continue heating until smooth. Stir in vodka and
remaining coffee liqueur. Pour mixture into a large bowl and place in
refrigerator, stirring occasionally. Chill until mixture mounds slightly when
dropped from a spoon. Remove from refrigerator.
Beat egg whites with remaining sugar until stiff peaks form. Fold egg white
mixture into gelatin mixture with a rubber spatula, gently cutting down to
bottom of bowl, scraping up sides of bowl, then folding over top of mixture.
Repeat until egg whites are evenly incorporated. Fold whipped cream into gelatin
mixture as described above. Spread into pie crust; refrigerate until firm.