Recipe

Marvelous Mexican Mocha Pie Recipe

Add Step-by-Step Photos	Kathye / All my dishes 1 year, 7 months ago This pie is the perfect finish to a hearty Mexican dinner. It has some trademark Mexican flavors-chocolate, coffee and cinnamon. I have made this many times to take to Taco and Fajita night with the girls and we all love it. From a 1980's McCall's Cooking School series of recipes.... More Prep:40m Servings:12	Kathye
	silky smooth sensational

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Ingredients

1 envelope of unflavored gelatin

1/2 cup cold water

4 large eggs, separated

3 squares (1 oz ea) semisweet chocolate

1/4 cup sugar

1/3 cup coffee-flavored liquer

1/2 tsp ground cinnamon

1 tsp butter

1/4 cup slivered almonds

1 1/2 cups heavy cream

9-inch prebaked pie shell

Directions

Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 minutes

Separate eggs, placing 2 egg whites in a small bowl and 4 egg yolks in top of a double boiler (save remaining egg whites for use in another recipe).

Let egg whites warm to room temperature

Beat egg yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate, a 2 T of the sugar

In the double boiler (or a heat-proof bowl on top of a pan of water) cook over hot, not boiling, water and stir until chocolate is melted and gelatin is dissolved, about 10 minutes

Remove from heat and stir in coffee liqeur and cinnamon

Pour chocolate mixture into a medium sized bowl and place in a large bowl of ice water

Stir mixture occasionally until it cools, about 15 minutes

Meanwhile, toast slivered almonds in the butter in a small skillet over medium heat, just until golden brown; let cool

In a chilled bowl, whip heavy cream until stiff and refrigerate

Meanwhile, using clean beaters, beat egg whites just until soft peaks form when beaters are raised

Gradually beat in remaining 2 T sugar, beating until stiff peaks form

With wire whisk or a rubber spatula, using an under-and-over motion, fold the beaten egg whites and 1 1/2 cups of the whipped cream into the chocolate mixture

Cover and refrigerate remaining whipped cream for garnish

Turn filling into baked pie shell and refrigerate until filling is firm, about 3 hours

Chop the toasted almonds

Spoon the remaining whipped cream into a pastry bag with a decorative tip (or a ziploc with a small snip off one corner) and pipe cream along the inside edge of the piecrust

Sprinkle almonds around the inside edge of the whipped cream

Refrigerate until ready to serve

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Comments

wynnebaer 1 year, 7 months ago said:
Wow.....on the list....:)

divaliscious 1 year, 7 months ago said:
Extra nice one Kathye! extra nice!

chefmeow 1 year, 7 months ago said:
Wow, incredible picture and fabulous sounding recipe. You've got my 5 Kathye, great post.

krumkake 1 year, 7 months ago said:
The picture explains it all - this one is worth the extra effort...that is absolutely MOUTH-WATERING! Thank you for sharing this.

bluewaterandsand 1 year, 7 months ago said:
This is fantastic!

lunasea 1 year, 7 months ago said:
Great picture - it's gorgeous! I am looking forward to this. Thanks!

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