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Bourbon Coffee Chiffon Pie
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1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/2 tsp. nutmeg
3 eggs
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2/3 cup sugar
pinch of salt
5 tbl. bourbon
4 tbl. coffee liqueur
1 cup heavy cream
Preheat oven to 350°F. To make crust, mix the crumbs, sugar, melted butter and nutmeg, and spoon into a 9-inch pie plate. Press the crumbs evenly over the bottom and against the side. Bake 5 minutes. Cool thoroughly.
To make the filling, separate the eggs and set aside. Sprinkle the gelatin over the coffee in a saucepan. Add 1/3 cup of the sugar, salt and the egg yolks. Stir thoroughly. Cook over low heat only until the gelatin is dissolved. Do not boil. Remove the mixture from the heat. Add the bourbon and the liqueur. Chill until it starts to thicken but do not let it jell. Beat egg whites until stiff, adding the remaining sugar gradually. Fold them into the gelatin mixture. Whip the cream and fold it into the mixture. Spoon this into the crust and chill for 5 hours. Garnish with more whipped cream if desired.
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