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1 uncooked 9 inch graham cracker pie crust
1 tbsp unflavored gelatin
4 eggs, separated
½ tsp salt
1 cup sugar
1 tbsp lemon juice
½ cup hot brewed dark roast coffee
¾ cup cold brewed dark roast coffee
Soften gelatin in cold coffee (about 5 minutes)
Beat egg yolks, add ½ cup sugar, salt and hot coffee
Cook in double boiler until thick
Add gelatin mixture and lemon juice
Allow to cool 5-10 minutes
Beat egg whites with remaining sugar until stiff
Fold egg whites into coffee custard mixture
Place custard mix into pie pan
Chill overnight, serve with whip cream
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Coffee Cakes 