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Print this Recipe    White Russian

White Russian Pie

40 chocolate wafers, crushed
5 tablespoons butter, melted
7 tablespoons coffee-flavored liqueur, divided
3 eggs, separated
1 envelope Knox unflavored gelatin
6 tablespoons sugar, divided
1/2 cup water
1/4 cup vodka
1 cup whipping cream, whipped
chocolate curls, for garnish

Preheat oven to 350.

Combine cookie crumbs, butter and 4 Tbs. coffee liqueur in a medium
bowl. Press mixture firmly onto bottom and upside of a 9" pie
plate.

Bake 3 minutes; cool completely on wire rack.

Combine gelatin and 4 Tbs. sugar in a small saucepan. Combine egg
yolks and water in a small bowl; beat well. Add to gelatin mixture.
Let stand without stirring for 3 minutes, allowing gelatin to
soften.

Heat gelatin mixture over low heat, stirring constantly, until
gelatin is completely dissolved. To test for undissolved gelatin,
run a finger over the surface of the stirring spoon. If it is
smooth, the gelatin is completely dissolved; if it feels granular,
continue heating until it feels smooth.

Stir in vodka and remaining coffee liqueur. Pour mixture into a
large bowl and place in refrigerator, stirring occasionally. Chill
until mixture mounds slightly when dropped from a spoon. Remove
from refrigerator.

Beat egg whites with remaining sugar until stiff peaks form. Fold
egg white mixture into gelatin mixture with a rubber spatula, gently
cutting down to bottom of bowl, scraping up side of bowl, then
folding over top of mixture. Repeat until egg whites are evenly
incorporated.

Fold whipped cream into gelatin mixture as described above. Spread
into pie crust; refrigerate until firm. Garnish, if desired.

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