Mocha Chiffon Pie with California Raisins
Light and airy coffee-flavored filling with California raisins.
- Serving Size: 1/8 of pie
- 1/2 cup sugar, divided
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons instant coffee powder
- 1 envelope (1/4 ounce) unflavored gelatin
- 1 cup milk
- 2 eggs, separated
- 1 teaspoon vanilla
- 1 cup California raisins, coarsely chopped
- 1 cup whipping cream
- One 9-inch pie shell, baked
In saucepan, blend together 1/4 cup sugar, cornstarch, salt, coffee and gelatin. Stir in milk. Cook, stirring over moderate heat, until gelatin dissolves and mixture thickens. Beat yolks; carefully blend into hot filling. Cook 2 to 3 minutes longer. Remove from heat; stir in vanilla and raisins. Set aside to cool.
In top of double boiler, combine egg whites with remaining 1/4 cup sugar. Place over boiling water and cook on low, beating constantly, until mixture reaches 160°F and stiff peaks form. Set aside to cool. Meanwhile, in a cold mixing bowl, beat cream until stiff. Fold beaten egg whites and cream together with raisin custard. Pile into baked pie shell; chill until firm. Garnish with additional whipped cream.
Nutrition Facts Per Serving
Calories 380 (48% from fat); Total Fat 21g (sat 9g, mono 7g, poly 3g, trans 0g ); Cholesterol 90mg; Protein 6g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 29g; ); Iron 2mg; Sodium 240mg; Calcium 74mg; Potassium 300mg
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