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2 tb unflavored gelatin 2 ts lemon juice
1 c coffee liqueur 1 c whipping cream
2 c hot strong coffee 2 ts vanilla
1/2 c pure maple syrup 1 ea graham cracker crust
8 servings
In large mixing bowl, soften gelatin in coffee liqueur. Add hot
coffee, maple syrup, and lemon juice. Stir until gelatin is totally
dissolved. Chill the coffee mixture until almost firm, then beat
until totally free of lumps. In a separate bowl, whip the cream and
vanilla together, until the cream forms soft peaks. Fold cream into
coffee mixture. Spoon into 9-inch pie crust. Chill at least 2 hours
before serving. Serves 8
1 c coffee liqueur 1 c whipping cream
2 c hot strong coffee 2 ts vanilla
1/2 c pure maple syrup 1 ea graham cracker crust
8 servings
In large mixing bowl, soften gelatin in coffee liqueur. Add hot
coffee, maple syrup, and lemon juice. Stir until gelatin is totally
dissolved. Chill the coffee mixture until almost firm, then beat
until totally free of lumps. In a separate bowl, whip the cream and
vanilla together, until the cream forms soft peaks. Fold cream into
coffee mixture. Spoon into 9-inch pie crust. Chill at least 2 hours
before serving. Serves 8
