Mexican Chocolate Pie

Directions

Sprinkle gelatine over ½ cup cold water in measuring cup; let soften about 5 min.

Separate eggs, placing two whites (refrigerate remaing whites) in small bowl of electric mixer and 4 yolks in top of double boiler.

Let egg whites warm to room temperature Beat egg yolks slightly with wooden spoon. Stir in gelatine mixture, chocolate, and 2 teaspoons sugar. Cook over hot, not boiling, water, stirring, until chocolate is melted and gelatine is dissolved (10 min). Remove from heat. Stir in coffee-flavored liqueur. Turn chocolate mixture into a medium large bowl; place in large bowl of ice water. Stir occasionally until cool and the consistency of unbeaten egg white (15 min). Toast almonds, cool. In chilled bowl, whip cream until stiff, refrigerate. Beat egg white (soft peaks); gradually beat in remaining 2 teaspoons sugar, beating until stiff peaks. With wire whisk, fold egg whites and 1½ cup whipped cream into chocolate mixture. Turn into pie shell. Chill at least 3 hours, or overnight. Chop almonds. Garnish with nuts, whipped cream.