Coffee Pie

Pastry:

1 cup flour

pinch of salt

¼ cup butter

cold water

Filling:

1 cup evaporated milk

½ cup very strong coffee

3 egg yolks, beaten

½ cup sugar

1/8 t salt

¼ t nutmeg

¼ t cinnamon

1 T gelatin

¼ c cold water

1 t vanilla

3 egg whites, stiffly beaten

1 cup cream, whipped

3 T grated semi sweet chocolate

Sift flour and salt into a mixing bowl. Rub in butter with your fingertips until the mixture looks like fine bread crumbs. Add enough water to form a stiff dough. Roll out to a thickness of 1/8 inch. Line the bottom of a 9" pie tin. Bake in a 450°F oven for 15 minutes. Cool.

Mix coffee and milk together in the top of a double boiler. Place over boiling water and scald mixture. Beat egg yolks with sugar, salt, nutmeg, and cinnamon. Add a little of the hot milk mixture, beating constantly. Return to double boiler and cook over simmering water until thick, stirring constantly.

Soak the gelatin in cold water for 5 minutes. Stir gelatin into coffee mixture until it dissolves. Add vanilla. Remove from heat and chill until partially set. Beat until fluffy.

 Fold in egg whites. Pour into baked pie shell and chill until firm. Before serving spread whipped cream over the top and sprinkle on grated chocolate.

Serves 6-8