Mexican Mocha Pie

Directions

Sprinkle gelatin over ½ cup cold water in a measuring cup; let soften about 5 minutes.

Seperate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler. (Refrigerate remaining whites for use in another recipe). Let egg whites warm to room temperature.

Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar.

Cook over hot, not boiling water, stiring until melted, about 10 minutes.

Remove mixture from heat, stir in coffee flavored liqueur.

Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water.

Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes.

Toast almonds: In a small skillet over medium heat, melt the butter.

Add almonds; cook, stirring, just until golden brown.

Cool.

In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate.

Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised.

Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised.

With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1½ cups of the whipped cream into the chocolate mixture.

Cover and refrigerate remaining whipped cream.

Turn filling into pie shell, spreading filling evenly.

Refridgerate until filling is firm, about 3 hours.

Chop the toasted almonds.

Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust.

With a spoon, sprinkle almonds around tne inside edge of the whipped cream.

Refridgerate until ready to serve.