Mexican chocolate pie...magazine Recipe

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Mexican chocolate pie...magazine

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Chocolate, Desserts, Exotic, Mexican, North American, South American, Tarts & Pies

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Ingredients:

1	pack	Unflavored gelatine
1/2	cup	Water
		4 ea Eggs
3	each	Semisweet chocolate (1oz sq) 1 ?c Heavy cream
1/4	cup	Sugar
1/3	cup	Coffee liqueur
1/4	cup	Almonds, slivered
1	tsp	Margarine
		1 ea Pie shell, baked

Procedures:

1	Directions - filling, sprinkle gelatine over ?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.
2	Let egg whites warm to room temp.
3	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).
4	Remove from heat.
5	Stir in coffee-flavored liqueur.
6	Turn choco mix.
7	Into a medium large bowl; place in large bowl of ice water.
8	Stir occ.
9	Until cool + consistency of unbeaten egg white(15 min) toast almonds, cool.
10	In chilled bowl, whip crm until stiff,refrig.
11	Beat egg white (soft peaks) gradually beat in remaining 2 t sugar, beating until stiff peaks.
12	With wire whisk, fold egg whites and 1 ?c shipped cream into choco mix.
13	Turn into pie shell.
14	Chill at least 3 hrs.(overnight) chop almonds.
15	Garnish with nuts, whipped cream.
16	Makes 10-12 servings