Café Au Lait Chiffon Pie Recipe

Name: Café Au Lait Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups chocolate graham cracker crumbs (about 10 cookie sheets); 2 tablespoons sugar; 2 tablespoons butter, melted; 1 large pasteurized egg white; Cooking spray; Filling:; 1 1/2 cups water; 1/2 cup freshly ground dark roast coffee; 3 cups miniature marshmallows; 1/3 cup 1% low-fat milk; 2 large pasteurized egg whites; 2 tablespoons sugar; 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed and divided; Remaining ingredient:; 3 tablespoons grated semisweet chocolate

Servings: persons

Crust:
1 1/2 cups chocolate graham cracker crumbs (about 10 cookie sheets)
2 tablespoons sugar
2 tablespoons butter, melted
1 large pasteurized egg white
Cooking spray
Filling:
1 1/2 cups water
1/2 cup freshly ground dark roast coffee
3 cups miniature marshmallows
1/3 cup 1% low-fat milk
2 large pasteurized egg whites
2 tablespoons sugar
1 (8-ounce) container frozen reduced-calorie whipped topping, thawed and divided
Remaining ingredient:
3 tablespoons grated semisweet chocolate

1
Preheat oven to 350u00b0.
2
To prepare crust, combine cracker crumbs and 2 tablespoons sugar, stirring well with a whisk. Add butter and 1 egg white; toss with a fork until moist. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u00b0 for 8 minutes; cool completely on a wire rack.
3
To prepare filling, brew water and coffee in a coffee maker according to manufacturer's directions. Place brewed coffee in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 15 minutes). Add marshmallows and milk. Cook over medium heat until marshmallows melt, stirring constantly. Pour mixture into a large bowl; cover and let stand until mixture thickens, stirring occasionally (about 30 minutes).
4
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 2 tablespoons sugar, beating at high speed until stiff peaks form. Gently fold half of egg white mixture into marshmallow mixture; gently fold in remaining egg white mixture. Fold in 1 2/3 cups whipped topping. Spoon filling into prepared crust. Cover with plastic wrap; chill until firm (about 5 hours to overnight).
5
Cut pie into 8 wedges. Top each serving with 1 tablespoon whipped topping (reserve remaining whipped topping for another use); sprinkle each serving with about 1 teaspoon grated semisweet chocolate.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust:, 1 1/2 cups chocolate graham cracker crumbs (about 10 cookie sheets), 2 tablespoons sugar, 2 tablespoons butter, melted, and more.

Yes, Café Au Lait Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Café Au Lait Chiffon Pie

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