Recipe - Mexican Mocha Pie

1 pack Unflavored gelatin
1/3 cup Coffee flavored liqueur
One half cup Cold water
4 Eggs
3 ounce Semisweet chocolate
One fourth cup Sugar
1 teaspoon Butter or margarine
One fourth cup Almonds; slivered
1 One half cup Heavy cream
1 9in pie shell; baked

Sprinkle gelatin over One half cup cold water in a measuring cup; let soften
about 5 min. 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
temerature.
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 min. Remove mixture from
heat, stir in coffee flavored liqueur.
Pour chocolate mixture into a mediumsized 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 underandover motion, fold
beaten egg whites and 1 One half cups of the whipped cream into the chocolet
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. Variation: add One half teaspoon
cinnamon to chocolate mixture. NOTE: We advise caution when preparing
recipes that call for raw eggs to avoid exposure to salmonella.

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