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White Russian Pie

Crust:

Graham Cracker Crust


Filling:

2/3 cup granulated sugar

5 large egg yolks

2 tablespoons bourbon

1/2 cup cold, strong coffee (or whatever is sitting in your coffee pot from this morning)

1 envelope unflavored gelatin

1 1/2 cups cold heavy or whipping cream

2 tablespoons Kahlua or other coffee liqueur 

1 teaspoon vanilla

1/3 cup powdered sugar


Prepare crust, bake and cool completely. Chill in fridge.


Combine granulated sugar and eggs yolks in the top of a double-boiler over barely-simmering water. Heat mixture, stirring non-stop until thick enough to coat the back of a spoon. (7-8 minutes) Remove from heat and whisk in bourbon. Remove from double-boiler and set custard aside to cool.


When it custard has cooled (or if you're impatient and you threw it in the freezer to speed up the process like I did) sprinkle the gelatin over the coffee and let soften for 5 minutes. Transfer to small saucepan and stir over heat until gelatin dissolves completely. (1-2 minutes) Remove from heat and gradually stir into custard. Scrape this mixture into a large bowl and place in fridge, stirring every couple minutes.


Beat cream in medium size bowl until soft peaks form. Add Kahlua and vanilla, beat briefly. Add powdered sugar and beat again.


As soon as the custard in the fridge shows signs of thickening, remove from fridge and whisk in 1/2 cup of cream mixture until smooth. Add the remaining cream in two parts by folding the mixtures together until evenly combined. Smooth into pie shell and refrigerate for at least 4 hours or overnight.


Share your new pie with friends and they will all think you are the bomb