White Russian Pie

1. 1

   Combine the sugar and egg yolks in the top of a double boiler over barely simmering water.

2. 2

   Heat the mixture, whisking constantly, until thick enough to coat the back of a spoon, about 7-8 minutes.

3. 3

   Remove pan from heat; whisk in bourbon; remove insert from the double boiler and set the custard aside to cool.

4. 4

   When the custard has cooled, pour the coffee into a small bowl; sprinkle the gelatin over the coffee; set aside for 5 minutes.

5. 5

   Transfer the coffee mixture to a small saucepan and gently heat, whisking until the gelatin has dissolved, about 1-2 minutes.

6. 6

   Remove from the heat and gradually whisk into the custard mixture.

7. 7

   Scrape the custard into a large bowl and refrigerate, whisking every few minutes.

8. 8

   As soon as you refrigerate the custard, using a chilled bowl and chilled beaters, beat the cream using an electric mixer, until soft peaks form.

9. 9

   Add in the Kahlua and vanilla and beat briefly.

10. 10

    Add in the powdered sugar and beat briefly again, until stiff but not grainy.

11. 11

    As soon as the refrigerated custard shows signs of thickening, remove it from the refrigerator and whisk in about 1/2 cup of the whipped cream until smooth.

12. 12

    Add the remaining whipped cream in 2 parts, gently folding the mixtures together until evenly combined.

13. 13

    Transfer the filling into the chilled pie shell, smoothing the top.

14. 14

    Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.

15. 15

    Garnish with chocolate-covered coffee beans before serving.

* Per serving · 4 servings · Values may vary.