Mexican Chocolate Pie...magazine Recipe

Mexican Recipes To-Go

Mexican Pie Recipes

Ingredients:

1 package unflavored gelatine
1/2 cup water
4 each eggs
3 each semisweet chocolate (1oz sq)
1/4 cup sugar
1/3 cup coffee liqueur
1/4 cup almonds, slivered
1 tsp margarine
1 1/2 cup heavy cream
1 each pie shell, baked

Instructions:

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.

Servings: 1

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