1 graham cracker crumb pie crust, chilled
1 packet unflavored gelatin
1/4 cup boiling water
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup heavy cream
dash of salt
1 tbsp cold coffee*
1 1/2 cups whipping cream, beaten to form stiff peaks
unsweetened cocoa powder for dusting, optional
Dissolve the gelatin in the cold water allowing to set for 5 minutes. Pour the boiling water over the softened gelatin; stir to dissolve. Stir the sugar and the heavy cream into the mixture and stir until the sugar is dissolved. Stir in the coffee and salt. Refrigerate for approximately 15 minutes until the mixture begins to thicken. Fold the whipped cream into the chilled filling. Spread mixture into the chilled crust.
Refrigerate several hours allowing pie to set enough to slice. Before serving sift a sprinkling of cocoa powder over the top of the pie, if desired.
*If you want to be authentic Jamaican, substitute 2 tablespoons rum for the coffee.
1/4 cup boiling water
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup heavy cream
dash of salt
1 tbsp cold coffee*
1 1/2 cups whipping cream, beaten to form stiff peaks
unsweetened cocoa powder for dusting, optional
Dissolve the gelatin in the cold water allowing to set for 5 minutes. Pour the boiling water over the softened gelatin; stir to dissolve. Stir the sugar and the heavy cream into the mixture and stir until the sugar is dissolved. Stir in the coffee and salt. Refrigerate for approximately 15 minutes until the mixture begins to thicken. Fold the whipped cream into the chilled filling. Spread mixture into the chilled crust.
Refrigerate several hours allowing pie to set enough to slice. Before serving sift a sprinkling of cocoa powder over the top of the pie, if desired.
*If you want to be authentic Jamaican, substitute 2 tablespoons rum for the coffee.
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