So here it is, the fruit dessert my husband wanted for his Saturday morning graduate class at school. What an experience. It was challenging and fun to make, but full of possible pitfalls that made me wish I had practiced this recipe a few times before I dived in. I don't have much experience with meringue so when the shell started to crumble a bit as I was assembling the pie, I panicked. It also didn't hold up too well when serving time came. Still, I think if I had more experience, this pie would have been pretty easy. Even given all the assembling issues, this pie tasted really good. The combination of the fruit, the coffee cream and the crunchy crust was a delight. It would be easy to keep the ingredients separate them assemble them anywhere for a great summer treat.Coffee Angel Pie
Coffee Whipped Cream:
1 cup heavy (whipping) cream
2 Tablespoons granulated sugar
1 to 2 tsp. instant coffee
1/2 tsp. vanilla extract
Assorted fruit, for garnish
To prepare the shell:
Heat the oven to 325 degrees. Lightly butter a 9-inch pie plate. Beat the egg whites, instant coffee, cream of tartar, and salt in a large bowl with an electric mixer on high until foamy. Add the sugar, 2 Tablespoons at a time, beating well after each addition. Continue beating until the mixture stands in stiff peaks. Gently fold in the vanilla. Spread the mixture on the bottom and sides of the prepared pie plate, using the back of a spoon. Bake for 30 minutes or until shell feels dry and firm. Cool completely.
To prepare the coffee whipped cream:
Beat the cream, sugar, instant coffee and vanilla in a chilled bowl with an electric mixer set on high speed until cream holds it's shape. Do not overbeat. Refrigerate until ready to serve. Just before serving, spoon whipped cream into the meringue shell. Top with assorted fruit. Cut into slices and serve.
"No coffee can be good in the mouth that does not first send a sweet offering of odor to the nostrils."
-Henry Ward Beecher
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