Easy Coffee Chiffon Pie

1. 1

   Sprinkle gelatine over 1/2 cup chilled coffee in bowl; let stand 5 min.

2. 2

   or until softened.

3. 3

   Whisk egg yolks, 1/2 cup sugar and 3/4 cup coffee in top of double boiler.

4. 4

   Cook and stir over hot water until thickened.

5. 5

   Stir in gelatine mixture and lemon juice.

6. 6

   Pour mixture into large bowl; refrigerate 20 min.

7. 7

   or until thickened, stirring after 10 min.

8. 8

   Beat egg whites in large bowl with mixer on high speed until foamy.

9. 9

   Gradually add remaining sugar, beating until stiff peaks form.

10. 10

    Gently stir into coffee mixture.

11. 11

    Spoon into crust.

12. 12

    Refrigerate 4 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.