Published
November 1, 2002
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Turkish Coffee Cream Pie
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.
Excerpts from It's Not Just Chicken Soup.
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