Colonial Café au Lait Pie

May 16, 2012

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Colonial Café au Lait Pie

July 1, 2006

This is a wonderful make-ahead dessert that will give the host/hostess total liberty to relax and enjoy the fireworks! Too bad the Colonists only had blocks of ice to keep food cool, they missed out on this easy-to-make, scrumptious pie. It’s enough to wave the flag about!

Colonial Café au Lait Pie

PIE CRUST INGREDIENTS:
1 1/2 cups finely-crushed graham cracker crumbs or pre-made pie shell
2 tablespoons butter

FILLING INGREDIENTS:
1/3 cup melted butter
2/3 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons Dunkin’ Donuts Hazelnut coffee
2 cups whipping cream

TOPPING INGREDIENTS:
1 cup whipping cream
2 tablespoons granulated sugar

PIE CRUST DIRECTIONS:
Preheat oven to 350°F. If not using a pre-made crust, prepare crust by mixing crushed cookies and butter in a large bowl until thoroughly blended, then press the mixture into the bottom and up the sides of a 9” pie plate and bake for 8 minutes. Allow to cool completely before adding the filling.

FILLING DIRECTIONS:
In a medium-size saucepan, mix together the sugar, cornstarch and coffee grounds well and slowly whisk in 2 cups of whipping cream. Bring the mixture to a boil, stirring constantly with a whisk. Reduce the heat and simmer for just a minute, continually whisking the mixture. Add the melted butter, one tablespoon at a time, and stir. Pour into the pie crust and refrigerate until cold, about two hours.

TOPPING DIRECTIONS:
Whip 1 cup of whipping cream with 2 tablespoons of sugar until soft peaks form. With a large tablespoon make decorative swirls over the filling. Return the pie to the refrigerator and chill an additional hour. Keep chilled until serving time.

YIELD: 8 fantastic servings

To purchase the world's best coffee beans, go to dunkindonuts.com.

For more recipes, go to www.archive.supermarketguru.com

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	Colonial Café au Lait Pie


	PIE CRUST INGREDIENTS: 1 1/2 cups finely-crushed graham cracker crumbs or pre-made pie shell 2 tablespoons butter FILLING INGREDIENTS: 1/3 cup melted butter 2/3 cup granulated sugar 3 tablespoons cornstarch 3 tablespoons Dunkin’ Donuts Hazelnut coffee 2 cups whipping cream TOPPING INGREDIENTS: 1 cup whipping cream 2 tablespoons granulated sugar PIE CRUST DIRECTIONS: Preheat oven to 350°F. If not using a pre-made crust, prepare crust by mixing crushed cookies and butter in a large bowl until thoroughly blended, then press the mixture into the bottom and up the sides of a 9” pie plate and bake for 8 minutes. Allow to cool completely before adding the filling. FILLING DIRECTIONS: In a medium-size saucepan, mix together the sugar, cornstarch and coffee grounds well and slowly whisk in 2 cups of whipping cream. Bring the mixture to a boil, stirring constantly with a whisk. Reduce the heat and simmer for just a minute, continually whisking the mixture. Add the melted butter, one tablespoon at a time, and stir. Pour into the pie crust and refrigerate until cold, about two hours. TOPPING DIRECTIONS: Whip 1 cup of whipping cream with 2 tablespoons of sugar until soft peaks form. With a large tablespoon make decorative swirls over the filling. Return the pie to the refrigerator and chill an additional hour. Keep chilled until serving time. YIELD: 8 fantastic servings *To purchase the world's best coffee beans, go to dunkindonuts.com.* *For more recipes, go to www.archive.supermarketguru.com*