- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup melted butter or margarine
- 1 package (3 ozs) chocolate chiffon pie filling
- 2 teaspoons instant coffee
- 1 cup milk
- 1/4 cup sugar
- 1 tablespoon sugar
- 1/2 cup whipping cream, whipped
- Chocolate decorettes
To make crust:
Combine graham cracker crumbs, 3 tablespoons sugar, and butter. Place in a 9-inch pie pan and press firmly to bottom and sides to make a pie shell. Bake in a moderate oven (350F) 8 minutes. Cool.
To make filling:
Empty contents of pie filling package into a deep bowl. Place instant coffee and milk in a saucepan and heat to boiling. Add to mix in bowl and beat with a rotary beater or at highest speed of electric mixer, until filling stands in stiff peaks. Add /4 cup sugar; beat 1 minute. Pour into chilled pie shell; make deep swirls on surface with a spoon.
Add 1 tablespoon sugar to whipped cream; drop by spoonfuls into the swirls. Top each blob of whipped cream with chocolate decorettes. Chill at least 4 hours before serving. Yield: 6 servings.