Read what my pals over at the Extra Crispy One had to say about this divine coffee cream pie:
This is a three-in-one kind of pie. First of all, it is a cream pie….so…you know…DE-LISH. Secondly, you get your homemade graham cracker crust that is moist and graham-y and buttery and hasn’t been sitting in a freezer somewhere for who knows how long. And lastly, you get the coffee jolt thing going on. I suppose you could use decaffeinated, but why the heck would you do that? It’s a perfect excuse to have a piece of this pie for breakfast. No need for your cup o’ joe. Or you could have a cup of coffee in addition to this pie and you will be flying for the remainder of the day. I rest my case.
Omigoish! This pie is the bees knees and you definitely should try making it. You will not be sorry.
Ingredients
1 pt. whipping cream, chilled
3/4 c. powdered sugar
2 tbsp. instant coffee powder
1/8 tsp. salt
1/2 tsp. vanilla
1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. finely chopped pistachios or almonds
Instructions
Make a graham cracker shell for 9″ pan.
In large bowl combine cream, powdered sugar, instant coffee, salt and vanilla.
In small sauce pan, soften gelatin in cold water then heat until gelatin is thoroughly dissolved; remove from heat.
Beat cream mixture until thick.
Gradually pour in dissolved gelatin and continue beating until well blended.
Turn mixture into baked pastry shell and chill for at least 6 hours before serving.
Sprinkle chopped nuts in center of pie before serving.
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Quick Tip: Make sure to chill any leftovers of this pie in the fridge.
Thank you to Extra Crispy One for this awesome recipe.
