Title: Mexican Chocolate Pie
Categories: Pie Mexican
Yield: 1 Servings
| 1 | pk | Unflavored gelatine |
| 1/2 | c | Water |
| 4 | | Eggs |
| 3 | | Semisweet chocolate (1oz sq) |
| 1/4 | c | Sugar |
| 1/3 | c | Coffee liqueur |
| 1/4 | c | Almonds; slivered |
| 1 | ts | Margarine |
| 1 1/2 | c | Heavy cream |
| 1 | | Pie shell; baked |
DIRECTIONS - FILLING, SPRINKLE GELATINE OVER 1/2 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 1 1/2 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.