salubriousbunny
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Oh goodness, I didn't realize how much different this recipe would be using a gelatin substitute - can anyone help me??? Ideally, you're a meringue expert, possibly a chemist, to help me I'd say.
The recipe I'm converting is from here: French Silk Pie Recipe : EatingWell eatingwell : Food Network
You can see the original at the previous link, and what I'm thinking I will have to do is written out below.
Here's the problem: I'm using Unflavored "Natural Desserts" Jel Dessert as a gelatin-substitute. But the jel dessert will only set ONE time, and it can't soften in cold water. You're supposed to dissolve it into cold water, then immediately boil, then use. My problem here I'll have a chocolate mix that's supposed to have the gelatin setting in it as it cools, then mixed into a meringue. But if this jel substitute is getting added hot, I don't know if it will work. My thought is to add it to the choc mix after 15 mins of cooling, and have the meringue mix made at the same time it's cooling, so I can immediately whip them all together before the jel sets.
Also, my second nutty thought is I don't normally make coffee (my roommates were supposed to have some made), so to avoid making a pot for 1 Tbsp, I was thinking of using Coffee-Tequila liquor instead. What would THAT do to the jel sub? Note: I did try calling the company, and the only person who could even try to answer these questions is not working today, but will be there tomorrow. Go figure.
What do you think? Could it work? Am I nuts? Thanks!!!
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Directions, as rewritten by me
Preheat oven to 325°F. Butter a 9-inch pie pan.
To prepare crust: Combine homemade gluten-free chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish:
Place egg whites in KitchenAid mixer bowl with whisk attachment and reserve.
Combine coffee (or coffee liquor) and water in a small pan on stove and reserve.
Whisk 1 egg, milk, 3 tablespoons brown sugar and cocoa in a double-boiler until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes. Set a timer for 15 minutes.
Meanwhile, add cream of tartar to egg whites. Beat in KitchenAid mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is *smooth and glossy*.
Add gelatin to coffee-water mixture and boil gently. Add to chocolate mixture when 15 minute timer goes off.
Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion.
Spoon into the crust and chill, uncovered, until set, about 3 hours.
If desired, garnish with chocolate shavings before serving.
Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.
I needed to head back to the store for some fresh cream for this, so while I was there I discussed my problem with their professional pie maker. She didn't know the full answer, but said that in her experience, that I should temper the process.
Esp. because I was finishing it with less than 2 hrs to be picked up, so I just kept it outside on our back deck to nearly freeze for the last hour it was supposed to be in the fridge. 
