Contributed by: Mildred McAfee Horton
Mrs. Horton writes the following interesting account of the recipe she sends:
"Oddly enough the recipe which has won most favor among my friends is one which I sampled in Ann Arbor at dinner at the Michigan League, and was sent to me, thanks to Miss Wilma Stekette, Manager Michigan League."
"I send it back home."
COFFEE CREAM PIE
1 (9 inch) pie Baking time 1 hour
Temperature 275 degrees - 300 degrees
2 egg whites
1/4 tsp. salt
1/2 c. granulated sugar
1 c. nutmeats (finely chopped)
Beat egg whites until stiff but not dry; add sugar and salt gradually and beat until stiff and satiny. Add nutmeats and blend. Press onto bottom and sides (not rim) of one well greased 9 inch pie pan. Prick well with fork. Bake at 275 degrees - 300 degrees for about 1 hour. Cool.
Filling for Coffee Cream Pie
2 t. instant coffee powder
1 1/2 c. whipping cream (whipped) (1 c. is enough)
1/4 c. water
1/2 lbc miniature marshmallows
1/2 tsp. almond extract
2 egg yolks (slightly beaten)
Combine coffee, water and marshmallows; cook over medium heat, stirring constantly until melted. Add coffee mixture slowly to beaten egg yolks, stirring constantly. Return to saucepan and cook over medium heat 1 to 2 minutes. Chill until mixture begins to set. This takes just a little time. Beat at medium speed until mixture is smooth. Fold in the whipped cream and almond extract. Pour into cooled shell and chill several hours. If desired, decorate with additional whipped cream (gilding the lily!). Serve very cold.
A Dab of Whipped Cream When You Need It. Whip 1 c . heavy cream. Spoon out onto cookie sheets lined with waxed paper in amounts about the right size for topping a serving of dessert. Freeze hard on the trays. Quickly peel off into a freezer storage bucket or box. Store in freezer until needed. They can be used individually.