MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Chocolate Pie
 Categories: Mexican, Desserts, Pies
      Yield: 10 Servings
 
      1 pk Unflavored gelatin
    1/2 c  Water
      4    Eggs
      3 oz Semisweet chocolate
    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
 
  Sprinkle gelatin over 1/2 cup cold water in measuring cup; let
  soften about 5 minutes. Separate eggs, placing two whites
  (refrigerate remaining whites) in small bowl of electric mixer,
  yolks in top of double boiler. Let egg whites warm to room
  temperature. Beat egg yolks slightly with wooden spoon. Stir in
  gelatin mixture, chocolate, and 2 tb sugar. Cook over hot, not
  boiling, water, stirring, until chocolate is melted and galatin is
  dissolved, 10 minutes. Remove from heat. Stir in coffee-flavored
  liqueur. Turn chocolate mixture into a medium large bowl; place in
  a large bowl of ice water. Stir occasionally until cool and
  consistency of unbeaten egg white, 15 minutes. Toast almonds, cool.
  In chilled bowl, whip cream until stiff, refrigerate. Beat egg
  white, soft peaks. Gradually beat in remaining 2 tb sugar, beating
  until stiff peaks. With wire whisk, fold egg whites and 1-1/2 c
  whipped cream into chocolate mixture. Turn into pie shell. Chill at
  least 3 hours or overnight. Chop almonds. Garnish with nuts,
  whipped cream.
 
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