Mexican Mocha Pie
Yield
12 servingsPrep
1 hrsCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ⅓ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| ½ | cup |
water
cold |
|
| 4 | large |
eggs
|
|
| 3 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
butter
|
|
| ¼ | cup |
almonds
slivered |
*
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
9-inch, baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 79 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 118 | ml |
water
cold |
|
| 4 | large |
eggs
|
|
| 86.7 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
butter
|
|
| 59 | ml |
almonds
slivered |
*
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
9-inch, baked |
|
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.
