Mocha Pie Mexicana

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 (15 ounce) package pillsbury all ready pie crusts
• 1 teaspoon flour
• 1 3/4 cups milk
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 teaspoons instant coffee granules
• 4 ounces semisweet chocolate
• 4 eggs, separated
• 1/4 cup coffee-flavored liqueur
• 2 tablespoons sugar
• 1/2 cup whipping cream
• 1/4 cup whipping cream, whipped, sweetened
• 1/4 cup toasted sliced almonds

Recipe

• 1 heat oven to 450. prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
• 2 bake at 450 for 8 to 11 minutes or until lightly browned. cool.
• 3 pour milk into medium saucepan; sprinkle with gelatin. let stand 5 minutes to soften.
• 4 stir in sugar and instant coffee crystals; add chocolate. cook over low heat until coffee crystals dissolve and chocolate is melted, stirring constantly.
• 5 in small bowl, beat egg yolks slightly. gradually stir about 1/2 of the hot milk mixture into egg yolks; return to saucepan.
• 6 cook and stir 2 to 3 minutes or until slightly thickened; do not boil.
• 7 remove from heat; stir in liqueur and almond extract. refrigerate until the consistency of corn syrup, stirring occasionally; remove from refrigerator.
• 8 in large bowl, beat egg whites until soft peaks form. gradually add 2 tablespoons sugar, beating until stiff peaks form.
• 9 when gelatin mixture is partially set, fold in beaten egg whites.
• 10 in small bowl, whip 1/2 cup cream until soft peaks form; fold into chocolate mixture. refrigerate until mixture mounds slightly when spooned.
• 11 spoon into baked pie crust and chill 4 to 6 hours or until firm. garnish with whipped cream and almonds.