Published November-01-02
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 3.11
 
Turkish Coffee Cream Pie
e-mail me
 
Ingredients
1 (9 inch) baked Pie Shell or Crumb Crust
3 cups Coconut Milk (Not Coconut Cream)
1 cup Sugar
1/3 cup Cornstarch
2 filter packets of ground Coffee (De-Caf is fine)
2 teaspoons ground Cardamom
1/8 teaspoon Salt
2 Eggs Whipped Cream or Nondairy Whipped Topping
Method
Bring the Coconut Milk to a boil, and remove from heat.
Put the packets of Coffee in the hot liquid and allow them to steep for 5 minutes.
Remove and discard the packets, then cool the Coffee mixture in the refrigerator for 15 minutes.
In a heavy bottomed saucepan, mix the Sugar, Cornstarch, Cardamom, and Salt.
Whisk in the cooled Coffee mixture.
Beat the Eggs in a small bowl until they are blended and frothy, and then whisk them into the saucepan with the other ingredients.
Cook, whilst stirring constantly, over a medium heat just until the mixture comes to a boil and thickens.
Pour into Pie Shell or Crumb Crust, and chill in the refrigerator for 4 hours.
Top with Nondairy Whipped Topping.
Serve.


Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
< Click icon to print page
Back to:
The Gantseh Megillah
Designed by Howard - http://www.pass.to
 

subscribe (free) to the Gantseh Megillah. http://www.pass.to/tgmegillah/hub.asp
A  print companion to our online magazine
http://www.pass.to/tgmegillah/nbeingjewish.asp