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9-in. vanilla-almond pie crust
1/4 cup cold water
1 envelope unflavoured gelatin
1 tbsp instant coffee granules
2 eggs, at room temperature
1/4 cup Irish whiskey
1/2 cup dark brown sugar
1/2 tsp vanilla
pinch cinnamon
pinch salt
250-mL container 35% cream
Prepare crust according to directions given below or use your favourite recipe for a crumb crust.
Sprinkle gelatin over 1/4 cup (50 mL) cold water in a small heavy-bottomed saucepan. Add instant coffee. Then stir over low heat until all gelatin and coffee are dissolved, about 1 minute. Run spatula around side of pan to prevent gelatin clinging to side. Remove from heat and cover to keep warm.
Immediately whisk egg yolks in a large bowl with whisky, sugar, vanilla, cinnamon and salt. Beat until light. Gradually whisk in warm coffee mixture. Beat egg whites until they will hold soft peaks. Whip cream until it will hold soft peaks. Fold cream into coffee mixture, then fold in whites. Pour into cold prepared crust. Refrigerate until set, about 2 hours.
You'll have the luck of the Irish on St. Patrick's Day with this delicious dessert.
Mix together 1 1/4 cups (300 mL) vanilla wafer crumbs, 1/3 cup (75 mL) granulated sugar and a pinch of cinnamon. Gradually stir in 1/3 cup (75 mL) melted butter until well blended. Then stir in 1/2 cup (125 mL) sliced toasted almonds. Press into a 9-inch (23-cm) pie plate. Bake in preheated 425F (220C) oven 5 to 8 minutes, until browned. Refrigerate until cold.