Time 20m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Soften the gelatin in the coffee, then add half the sugar, the salt, and the egg yolks. Heat this mixture with stirring until the gelatin is dissolved and the mixture has thickened. Add the whiskey & liqueur and chill until thickened, but not firm. Beat the egg whites until stiff, gradually adding the remaining sugar, then fold into the gelatin mixture. Whip one cup of the heavy cream and fold into the mixture. Place this mixture into the pie shell and chill for several hours, or overnight. Before serving whip the remaining cream and sweeten to taste. Spread over the chilled pie and garnish as desired.
Time 4h30m Yield 1 pie Number Of Ingredients 12 Steps:
Combine chocolate, hot water, salt and sugar. Bring to boil, lower heat and stir until smooth. In small bowl, mix egg yolks and milk. Stir into chocolate mixture. In small saucepan, mix gelatin and water. Let stand 1 minute, then stir over low heat until gelatin is completely dissolved. Mix gelatin and whiskey into chocolate mixture. Pour into mixing bowl and place over crushed ice until syrupy. Beat egg whites until foamy and fold into chocolate mixture. Fold in whipped cream and almonds. Pour into chilled, baked pie crust and chill 4 hours. Garnish with additional whipped cream and sliced almonds. Enjoy!
Time 5h30m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes. In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping. , Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.
