Café Brulot is a flamed, spiced, and brandy-spiked coffee beverage served in the best restaurants (and homes) of New Orleans. The flavors remind me of the holiday season, and I have transformed them into a luscious chiffon pie.

Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening, chilled, and cut into small pieces
2 tablespoons unsalted butter, chilled, and cut into small pieces
1/4 cup ice water, plus more if needed

1 envelope unflavored gelatin
2 tablespoons plus 1 cup water, divided
4 whole allspice berries
1 cinnamon stick
2 2-inch strips of lemon zest (removed with a vegetable peeler)
2 2-inch strips of orange zest (removed with a vegetable peeler)
1/2 cup sugar
1 tablespoon instant espresso coffee powder or regular coffee powder
2 tablespoons brandy
1/2 cup heavy cream
3 large egg whites, at room temperature

Topping

1 cup heavy cream
1 tablespoon confectioner's sugar
1 tablespoon brandy

1. Make the crust: In a medium bowl, combined the flour and salt. Using a pastry blender, cut in the shortening and butter until the mixture resembles coarse meal, with a few pea-sized pieces of shortening. Tossing the mixture with a fork, gradually sprinkle in the water, mixing with the fork, until the dough is just moistened and holds together when pinched between your thumb and forefinger. (You may have to add more water, a couple of teaspoons at a time.) Gather up the dough into a flat disk, wrap in waxed paper, and chill for at least 1 hour.

2. Preheat the oven to 375°F. On a lightly floured work surface, roll out the dough into a circle about 1/8-inch thick. (If the dough cracks, it is too cold; let it stand for a few minutes at room temperature, then roll again.) Carefully transfer the dough to a 9-inch pie pan. Fold over the excess dough into a thick rope and flute the edges. Prick the dough all over with a fork. Line the inside of the pastry-lined pan with aluminum foil and weight the foil-lined dough with dry beans, rice, or pastry weights. Freeze the pie shell for 30 minutes.

3. Bake until the dough is et, about 10 minutes. Remove the foil with the beans and continue baking until the pie shell is golden brown, about 15 minutes longer. Cool completely on a wire cake rack.

4. Make the filling: In a small bowl, sprinkle the gelatin over 2 tablespoons of water and set aside to soften. In a medium saucepan, bring the remaining 1 cup of water, the allspice, cinnamon, and lemon and orange zest to a full simmer over low heat. Remove from the what and whisk in the softened gelatin, sugar, and coffee until completely dissolved. Stir in 2 tablespoons of the brandy. Let stand for 5 minutes, then strain into a medium stainless steel bowl, dissolving the solids. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until cold and thickened, but not set, about 10 minutes.

5. In a chilled small bowl, beat the heavy cream until just stiff. In a medium bowl, beat the egg whites until soft peaks form. Using a rubber spatula, fold the cream and then the egg whites into the thickened coffee mixture. Pour into the cooled pie shell. Cover loosely with plastic wrap and refrigerate until set, at least 2 hours.

6. Make the topping: In a chilled medium bowl, beat the heavy cream and confectioner's sugar until stiff. Beat in the brandy. Swirl over the filling and garnish with the chocolate curls.