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How to make Coffee cream pie

Yield = 6
Prep time: 5:00
Cook time: 0:13
Total time: 5:13

Ingredients

  • 80g butter, melted, cooled
  • 22 (170g) shredded wheat biscuits, crushed
  • 3 eggs, separated
  • 1/2 cup caster sugar
  • 1/4 cup Tia Maria liqueur
  • 2 teaspoons instant espresso coffee powder
  • 1 cup milk
  • 1 tablespoon gelatine
  • 125g cream cheese, softened
  • Double cream, to serve
  • Coffee beans, to serve

Method

  • Step 1 Grease and line base and sides of a 22cm (base) springform cake pan. Combine butter and biscuits in a bowl. Press into base of pan. Refrigerate for 1 hour or until firm.
  • Step 2 Combine egg yolks, 1/4 cup sugar, Tia Maria, coffee and milk in a heatproof bowl. Place over a saucepan of simmering water, taking care base of bowl doesn't touch the water. Stir constantly for 10 to 12 minutes or until coffee mixture coats the back of a wooden spoon.
  • Step 3 Combine gelatine and 2 tablespoons water in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 45 seconds or until dissolved. Stir with a fork until mixture is clear. Pour warm gelatine mixture into warm coffee mixture, whisking constantly with a balloon whisk until combined. Set aside for 30 minutes to cool.
  • Step 4 Using an electric mixer, beat cream cheese until smooth. In a thin, steady stream, add coffee mixture to cream cheese, beating constantly on low until combined. Wash and dry beaters.
  • Step 5 Beat eggwhites until stiff peaks form. Add remaining sugar, 1 tablespoon at a time, beating well after each addition until meringue is thick and glossy.
  • Step 6 Stir 1/3 meringue into coffee mixture. Gently fold in remaining meringue. Pour coffee mixture over chilled base. Cover and refrigerate for 3 hours or until set. Cut pie into wedges. Top with cream and coffee beans. Serve.