---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MEXICAN MOCHA PIE
  Categories: Mexican, Pies, Desserts, Kooknet, Cyberealm
       Yield: 12 servings
  
       1 pk Unflavored gelatin
     1/3 c  Coffee flavored liqueur
     1/2 c  Cold water
       4    Eggs
       3 oz Semisweet chocolate
     1/4 c  Sugar
       1 ts Butter or margarine
     1/4 c  Almonds; slivered
   1 1/2 c  Heavy cream
       1    9-in pie shell; baked
  
   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.
  
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