Double-strength coffee is reduced to a potent syrup that is mixed with milk to make a café au lait-flavored filling. Traditional chiffon pies are made with gelatin, but this simpler version uses marshmallows to achieve its volume and texture. Since the filling is not cooked, be sure to use pasteurized egg whites.
Cooking Light JANUARY 2006
Preheat oven to 350°.
To prepare crust, combine cracker crumbs and 2 tablespoons sugar, stirring well with a whisk. Add butter and 1 egg white; toss with a fork until moist. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool completely on a wire rack.
To prepare filling, brew water and coffee in a coffee maker according to manufacturer's directions. Place brewed coffee in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 15 minutes). Add marshmallows and milk. Cook over medium heat until marshmallows melt, stirring constantly. Pour mixture into a large bowl; cover and let stand until mixture thickens, stirring occasionally (about 30 minutes).
Place 2 egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 2 tablespoons sugar, beating at high speed until stiff peaks form. Gently fold half of egg white mixture into marshmallow mixture; gently fold in remaining egg white mixture. Fold in 1 2/3 cups whipped topping. Spoon filling into prepared crust. Cover with plastic wrap; chill until firm (about 5 hours to overnight).
Cut pie into 8 wedges. Top each serving with 1 tablespoon whipped topping (reserve remaining whipped topping for another use); sprinkle each serving with about 1 teaspoon grated semisweet chocolate.
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