Creme de Cacao Pie

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  • 1 envelope unflavored gelatine
  • 1/2 cup cold milk
  • 1/4 cup butter
  • 2/3 cup granulated sugar, divided
  • 6 tablespoons Hershey's cocoa
  • 3 eggs, separated (at room temperature)
  • 1/4 cup creme de cacao (chocolate-flavored liqueur)
  • 1 (9-inch) baked pastry shell


  1. In a small bowl, sprinkle gelatine over milk; let stand 5 minutes to soften.
  2. In medium saucepan, over low heat, melt butter; remove from heat.
  3. Stir in 1/3 cup sugar and cocoa.
  4. Add gelatine mixture; blend well.
  5. Slightly beat egg yolks; stir into chocolate mixture. Over medium heat, cook, stirring constantly, until mixture is hot and gelatine is dissolved. Do not boil.
  6. Remove from heat; stir in creme de cacao.
  7. Cool to room temperature, stirring occasionally.
  8. In large mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beating until stiff peaks form.
  9. Fold in chocolate mixture; pour into pie shell.
  10. Cover; refrigerate until set, about 4 hours.
  11. Refrigerate leftovers.

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