White Russian Pie
Looking for unexpected pie recipes from scratch? White Russian Pie is a refreshing, chilled dessert for fans of the sweet, creamy cocktail that gives this recipe its name.
- 40 chocolate wafers, crushed
- 5 tablespoons butter, melted
- 7 tablespoons coffee-flavored liqueur (such as Kahlua), divided
- 3 eggs, separated
- 1 envelope unflavored gelatin
- 6 tablespoons sugar, divided
- 1/2 cup water
- 1/4 cup vodka
- 1 cup whipping cream, whipped
- chocolate curls, for garnish
- Preheat oven to 350 degrees F.
- Combine cookie crumbs, butter, and tablespoons coffee liqueur in a medium bowl.
- Press mixture firmly onto bottom and sides of a 9" pie plate.
- Bake pie crust 3 minutes at 350 degrees F; cool completely on wire rack.
- Combine gelatin and 4 tablespoons sugar in a small saucepan.
- Combine egg yolks and water in a small bowl; beat well.
- Add egg mixture 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 undissolved gelatin, run a finger over the surface of the stirring spoon. If it is smooth, the gelatin is completely dissolved; if it feels granular, continue heating until it feels smooth. Remove from heat.
- Stir vodka and remaining 3 tablespoons coffee liqueur into gelatin mixture.
- Pour gelatin mixture into a large bowl and place in refrigerator, stirring occasionally. Chill until mixture mounds slightly when dropped from a spoon.
- Beat egg whites with remaining 2 tablespoons 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 side of bowl, and then folding over top of mixture. Repeat until egg whites are evenly incorporated.
- Fold whipped cream into gelatin mixture as described above.
- Spread filling into pie crust; refrigerate until firm.
- Garnish with chocolate curls before serving.