Coffee Velvet Pie

Mom's favorite pie. Just like Grandma Parmer used to make.

1 envelope gelatin, 1 Tbs.
1/4 cup cold water
3 Tbs. instant coffee granules
1/3 and 1/4 cup sugar
2 egg yolks, unbeaten
1 1/2 cups milk
1 tsp. vanilla
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup whipped cream
1 pre-baked pie crust, 9"

Combine gelatin and cold water in a bowl. In a saucepan, mix coffee, 1/3 cup sugar, and egg yolks over medium heat until mixture coats the back of a spoon (do not boil). Add mixture to gelatin and stir until dissolved. Then stir in vanilla and chill until slightly thickened.

Beat egg whites, cream of tartar and salt until foamy, gradually add 1/4 cup of sugar and beat to firm peaks. Fold egg whites into chilled gelatin mixture, then fold in whipped cream. Pour into pie shell and chill until firm.

Serve topped with whipped cream.

Little Recipes

For recipes that aren't large enough or complicated enough for their own post.

Honey Butter
1 lb. butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla extract

Blend softened butter in stand or hand mixer with honey, cinnamon, and vanilla. Put in container or wrap in plastic wrap or parchment paper and refrigerate to firm up.

Whipped Cream
1 cup heavy cream, chilled
1 Tbs. sugar
1 tsp. vanilla

For machine mixing, mix slowly in chilled bowl until foamed. Increase speed to high and mix till doubled in volume and soft peaks form.

Cream of Tartar
To foam egg whites, add 1/8 tsp. cream of tartar per egg white if not using a copper bowl. Don't over mix.