MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: MEXICAN CHOCOLATE PIE
  Categories: Ethnic, Desserts, Pies
       Yield: 1 servings
  
       1 pk Unflavored gelatine
     1/2 c  Water
       4    Eggs
       3    Semisweet chocolate (1oz sq)
     1/4 c  Sugar
     1/3 c  Coffee liqueur
     1/4 c  Almonds; slivered
       1 ts Margarine
   1 1/2 c  Heavy cream
       1    Pie shell; baked
  
     DIRECTIONS -  FILLING, SPRINKLE GELATINE OVER 1/2 C COLD WATER IN
   MEASURING CUP; LET   SOFTEN ABOUT 5 MIN. SEPARATE EGGS, PLACING TWO
   WHITES (refrigerate
     remain- ing whits) IN SMALL BOWL OF ELETRIC MIXER, YOLKS IN TOP OF
   DOUBLE BOILER. LET EGG WHITES WARM TO ROOM TEMP. BEAT EGG YOLKS
   SLIGHTLY WITH WOODEN SPOON STIR IN GELATINE MIXTURE,CHOCO AND 2 T
   SUGAR, COOK OVER HOT,NOT BOILING, WATER, STIRRING, UNTIL CHOCO IS
   MELTED AND GELATINE IS DISSOLVED (10 MIN). REMOVE FROM HEAT. STIR IN
   COFFEE-FLAVORED LIQUEUR. TURN CHOCO MIX. INTO A MEDIUM LARGE BOWL;
   PLACE IN LARGE BOWL OF ICE WATER. STIR OCC. UNTIL COOL + CONSISTENCY
   OF UNBEATEN EGG WHITE (15 MIN) TOAST ALMONDS, COOL. IN CHILLED BOWL,
   WHIP CRM UNTIL STIFF,REFRIG. BEAT EGG WHITE (SOFT PEAKS) GRADUALLY
   BEAT IN REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS. WITH WIRE
   WHISK, FOLD EGG WHITES AND 1 1/2 C SHIPPED CREAM INTO CHOCO MIX. TURN
    INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS.
   GARNISH
     WITH NUTS, WHIPPED CREAM. MAKES 10-12 SERVINGS.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving