Coffee and Cream Pie

A lovely, light, coffee-flavored cream pie. Chilling time not included in preparation time. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 20 mins
• Serves: 8
• Yields: 1 9-inch pie

Ingredients

• 2⁄3 cup sugar
• 5  tablespoons cornstarch
• 1⁄2 teaspoon salt
• 1  cup  cream
• 1  cup brewed coffee, strong
• 1  egg, slightly beaten
• 1  teaspoon vanilla extract
• 1  pie shell, baked (either store bought or your own recipe)
•  whipped cream, lightly sweetened (for garnish)

Directions

1. Combine sugar, cornstarch and salt.
2. Heat cream and coffee together; add gradually to cornstarch mixture, stirring constantly.
3. Cook in double boiler until thick and smooth, stirring frequently, about 15 minutes.
4. Pour part of mixture over egg, blending thoroughly.
5. Return to double boiler and cook for two minutes longer.
6. Cool and add vanilla extract.
7. Turn into baked pie shell and pile high with lightly sweetened whipped cream.