Recipe - Mexican Chocolate Pie

1 pack Unflavored gelatine
One half cup Water
4 Eggs
3 Semisweet chocolate (1oz sq)
One fourth cup Sugar
1/3 cup Coffee liqueur
One fourth cup Almonds; slivered
1 teaspoon Margarine
1 One half cup Heavy cream
1 Pie shell; baked

DIRECTIONS FILLING, SPRINKLE GELATINE OVER One half C COLD WATER IN
MEASURING CUP; LET SOFTEN ABOUT 5 MIN. SEPARATE EGGS, PLACING TWO WHITES
(refrigerate
remain ing whits) IN SMALL BOWL OF ELETRIC MIXER, YOLKS IN TOP OF DOUBLE
BOILER. LET EGG WHITES WARM TO ROOM TEMP. BEAT EGG YOLKS SLIGHTLY WITH
WOODEN SPOON STIR IN GELATINE MIXTURE,CHOCO AND 2 T SUGAR, COOK OVER
HOT,NOT BOILING, WATER, STIRRING, UNTIL CHOCO IS MELTED AND GELATINE IS
DISSOLVED(10 MIN). REMOVE FROM HEAT. STIR IN COFFEEFLAVORED LIQUEUR. TURN
CHOCO MIX. INTO A MEDIUM LARGE BOWL; PLACE IN LARGE BOWL OF ICE WATER. STIR
OCC. UNTIL COOL + CONSISTENCY OF UNBEATEN EGG WHITE(15 MIN) TOAST ALMONDS,
COOL. IN CHILLED BOWL, WHIP CRM UNTIL STIFF,REFRIG. BEAT EGG WHITE (SOFT
PEAKS) GRADUALLY BEAT IN REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS.
WITH WIRE WHISK, FOLD EGG WHITES AND 1 One half C SHIPPED CREAM INTO CHOCO MIX.
TURN INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS. GARNISH
WITH NUTS, WHIPPED CREAM. MAKES 1012 SERVINGS.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini