Cafe Brulot Chiffon Pie

  • Serves: Makes one 9-inch pie
  • Baking Temp (degrees F): 375 crust
  • Views: 10453
  • Comments: 6


Pie and photo by sugarpie © Sarah Phillips
 

Pie and photo by sugarpie © Sarah Phillips
Café Brulot is a flamed, spiced, and brandy-spiked coffee beverage served in the best restaurants (and homes) of New Orleans. The flavors remind me of the holiday season, and they are transformed into a luscious chiffon pie.
PIE RECIPE HELP

INGREDIENTS
One, 9-inch pie crust, fluted, prebaked (blind baked) and cooled

Chiffon Filling
1 envelope unflavored gelatin
2 tablespoons plus 1 cup water, divided
4 whole allspice berries
1 cinnamon stick
2, 2-inch strips of lemon zest (removed with a vegetable peeler)
2, 2-inch strips of orange zest (removed with a vegetable peeler)
1/2 cup sugar
1 tablespoon instant espresso coffee powder or regular coffee powder
2 tablespoons brandy

1/2 cup heavy cream

3 large SAFE egg whites, at room temperature; from pasteurized powdered egg whites

Topping
1 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon brandy

Chocolate Curls 

INSTRUCTIONS
Make the filling:
1. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and set aside to soften.

2. In a medium saucepan, bring the remaining 1 cup of water, the allspice, cinnamon, and lemon and orange zest to a full simmer over low heat.

3. Remove from the heat and whisk in the softened gelatin, sugar, and coffee until completely dissolved.

4. Stir in 2 tablespoons of the brandy. Let stand for 5 minutes, then strain into a medium stainless steel bowl, dissolving the solids.

5. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until cold and thickened, but not set, about 10 minutes.

Beat the whipping cream and the egg whites:
1. In a chilled small bowl, beat the heavy cream until just stiff.

2. In a medium bowl, beat the egg whites until soft peaks form.

Assemble the filling:
1. Using a rubber spatula, fold the whipped cream and then the egg whites into the thickened filling mixture.

2. Pour into the prebaked pie shell. Cover loosely with plastic wrap and refrigerate until set, at least 2 hours.

Make the topping:
1. In a chilled medium bowl, beat the heavy cream and powdered sugar until stiff.

2. Beat in the brandy.

SERVE
Swirl the topping over the filling and garnish with the chocolate curls. Cut pie into slices.

STORAGE
The tart is best served the day it is made. Store in the refrigerator for a day or two. It does not freeze well.

Recipe adapted from Rick Rodgers, who edited my cookbook, The Healthy Oven Baking Book, Doubleday, 1999.

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