Marvelous Mexican Mocha Pie Recipe

How to make it

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• 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