Mexican Mocha Pie

Sprinkle gelatin over 1/2 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 medium-sized 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 under-and-over motion, fold
beaten egg whites and 1 1/2 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 1/2 teaspoon
cinnamon to chocolate mixture. NOTE: We advise caution when preparing
recipes that call for raw eggs to avoid exposure to salmonella.