Coffee Cream Pie

Mom remembers making pies like this one. She did not make them for special events, but just for a different dessert. Although I did not like coffee as a kid, I love it now. But, the coffee flavor is not too strong, so try this pie even if you do not like coffee.

This pie is delicious and a perfect summer treat. It has a unique flavor due to the combination of the coffee and the nuts. And, it is very creamy, but not too rich.

For this pie, I used almonds for the nut crust. Any type of nut could be used, but I really like almonds with coffee. Also, I particularly liked the nut crust for the pie, and, I may even try using a nut crust for other types of pies.

Coffee Cream Pie  

Shell

• 1 egg white
• 1/8 tsp. salt
• 1/4 cup sugar
• 1 1/2 cups nuts, finely grounded

Filling

• 2 1/4 miniature marshmellow
• 1/4 cup water
• 1 tbsp. instant coffee
• 1 egg yolk
• 1 cup heavy cream, whipped
• 1 tsp. almond extract

Nut Shell: In a small bowl, combine the egg white and salt; beat until stiff but not dry. Gradually beat in 1/4 cup sugar until stiff, glossy peaks form. Carefully fold in 1 1/2 cups finely chopped nuts. Press onto bottom and sides (not rim) of an 8-inch well-greased pie pan. Prick shell with a fork. Bake at 400 for 12 minutes. Allow to cool.

Filling: Combine in a saucepan and place over medium heat 2 1/4 cups marshmallow, 1/4 cup water, 1 tablespoon instant coffee, stirring constantly until the marshmallow melts. Beat egg yolk, then slowly add to marshmallow mix. Cook over medium heat for one minute, stirring constantly. Chill until thick, but not set. Beat slightly. Fold into mixture whipped cream and almond extract. Pour into cooled nut shell. Chill several hours. If desired, decorate with whipped cream or nuts. Enjoy!