Creme de Cacao Pie


No Photo

Ingredients

  • 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

Instructions

  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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry