Ingredients
Crust
- 3 cups chocolate cookie crumbs
- ½ cup butter (melted)
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup butter (melted)
- ¼ cup sugar
Filling
- 1 cup espresso (double strength)
- 2 envelopes gelatin
- ⅔ cup sugar
- ¼ teaspoon salt
- 6 egg yolks (or 2/3 cup pasteurized yolks)
- ½ cup brandy
- ½ cup dark creme de cacao
- 6 egg whites (or 2/3 cup pasteurized whites)
- ⅔ cups sugar
- 2 cups whipping cream
Instructions
Prep Crusts
- Mix chocolate cookie crumbs and butter. Press into pie pans.
- Mix graham cracker crumbs, butter, and ¼ cup of sugar. Press into pie pans on top of chocolate crust.
- Bake at 350F for 10 minutes +/-, then cool.
Make Filling
- Sprinkle gelatin on hot coffee. Stir to dissolve. Add sugar, salt, and yolks.
- Heat over low heat if necessary to dissolve solids. DON'T BOIL. OFF HEAT.
- Add liquors, chill until mixture "mounds" slightly.
- Beat egg whites to soft peaks, add sugar. Beat to stiff peaks.
- Separately, whip cream. Fold together with beaten whites. Fold all into coffee mixture. Pour into shells, chill or freeze.
Notes
May be frozen.