Galliano Pie

Class of 1944

Chocolate Walnut Crust:

  • 1-1/2 cups graham crackers
  • 1 small pkg (4-oz) bittersweet chocolate
  • 1 small pkg (4-oz) walnuts or pecans
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • Cinnamon, nutmeg and allspice to taste
  • 2 Tbsp instant coffee, optional

Blend crackers, walnuts and chocolate in blender. Stir together with sugar, spices and melted butter. Press into one 10-inch or two 8-inch pie pans and chill.

Filling:

  • 1/4 cup rum
  • 1/4 cup Galliano
  • 1 cup sugar
  • 5 large egg yolks
  • 2 pkg (2-oz) unflavored gelatin
  • 2 cups whipping cream

Beat egg yolks with sugar until lemon colored. Soften gelatin in 1/2 cup water, heating gently until dissolved. Combine gelatin and egg mixtures; let cool. Add rum and Galliano, beating slowly with a wire whisk or electric mixer. In a chilled bowl, whip cream till it forms stiff peaks. Fold into egg mixture and chill until just beginning to set. Spoon into chocolate walnut crust. Refrigerate. Serve garnished with grated chocolate.

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