White Russian Pie

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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
     
  2. Combine cookie crumbs, butter, and tablespoons coffee liqueur in a medium bowl.
     
  3. Press mixture firmly onto bottom and sides of a 9" pie plate.
     
  4. Bake pie crust 3 minutes at 350 degrees F; cool completely on wire rack.
     
  5. Combine gelatin and 4 tablespoons sugar in a small saucepan.
     
  6. Combine egg yolks and water in a small bowl; beat well.
     
  7. Add egg mixture to gelatin mixture. Let stand without stirring for 3 minutes, allowing gelatin to soften.
     
  8. 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.
     
  9. Stir vodka and remaining 3 tablespoons coffee liqueur into gelatin mixture.
     
  10. Pour gelatin mixture into a large bowl and place in refrigerator, stirring occasionally. Chill until mixture mounds slightly when dropped from a spoon.
     
  11. Beat egg whites with remaining 2 tablespoons sugar until stiff peaks form.
     
  12. 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.
     
  13. Fold whipped cream into gelatin mixture as described above.
     
  14. Spread filling into pie crust; refrigerate until firm.
     
  15. Garnish with chocolate curls before serving.

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