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.