Mexican chocolate pie...magazine

1 Servings

Ingredients

Quantity Ingredient
1 pack Unflavored gelatine
½ cup Water
4 eaches Eggs
3 eaches Semisweet chocolate (1oz sq)
¼ cup Sugar
⅓ cup Coffee liqueur
¼ cup Almonds; slivered
1 teaspoon Margarine
1½ cup Heavy cream
1 each Pie shell; baked

Directions

DIRECTIONS - FILLING, SPRINKLE GELATINE OVER ½ 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 COFFEE-FLAVORED 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 1½ C SHIPPED CREAM INTO CHOCO MIX. TURN INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS. GARNISH WITH NUTS, WHIPPED CREAM. MAKES 10-12 SERVINGS.

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