Creme De Cacao Pie - Liqueur Pies Recipes - Recipes for Liqueur Pies

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Recipe for Creme De Cacao Pie from the Liqueur Pies section.

Creme de Cacao Pie

1 envelope unflavored gelatine
1/2 cup cold milk
1/4 cup butter or margarine
2/3 cup granulated sugar, divided
6 tablespoons Hershey?s cocoa
3 eggs, separated (at room temperature)
1/4 cup cr?me de cacao (chocolate-flavored liqueur)
1 (9-inch) baked pastry shell

In a small bowl, sprinkle gelatine over milk; let stand 5 minutes to soften.

In medium saucepan, over low heat, melt butter; remove from heat. Stir in 1/3 cup sugar and cocoa. Add gelatine mixture; blend well.

Slightly beat egg yolks; stir into chocolate mixture. Over medium heat, cook, stirring constantly, until mixture is hot and gelatine is dissolved. Do not boil. Remove from heat; stir in cr?me de cacao. Cool to room temperature, stirring occasionally.

In large mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold in chocolate mixture; pour into pie shell. Cover; refrigerate until set, about 4 hours.

Refrigerate leftovers.



We hope you enjoy your freshly made Creme De Cacao Pie. This recipe came from Liqueur Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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