Chocolate Coffee Pie With Almond Crust

Someone sent this to me from an old magazine.

• Ready In: 30 mins
• Yields: 1 pie

Ingredients

• Crust

• 2  egg whites
• 1⁄8 teaspoon cream of tartar
• 1⁄2 cup sugar
• 2 (3 ounce) packages  finely chopped  blanched almonds

• Filling

• 1  cup sugar
• 1 (1/4ounce) envelope unflavored gelatin
• 1  pinch salt
• 2  eggs, separated
• 1  cup milk
• 1 (12 ounce) package  semi-sweet chocolate chips
• 1⁄4 cup  coffee liqueur
• 1  cup  whipping cream
• 1  teaspoon vanilla

Directions

1. Preheat oven to 375.
2. Beat egg whites until foamy then add cream of tartar.
3. Gradually add sugar and continue beating until stiff and glossy.
4. Fold in almonds.
5. Spread mixture over bottom and sides of an oiled 10" pie pan.
6. Bake 15-20 minutes or until lightly browned.
7. Cool.
8. Place 1/4 c sugar, gelatin and salt in top of double boiler.
9. Beat together egg yolks and milk and add to gelatin.
10. Cook over simmering water, stirring constantly, until slightly thickened.
11. Add chocolate chips and continue cooking until chocolate has melted.
12. Cool and stir in coffee liqueur.
13. Beat egg whites until foamy. Slowly add 1/4 c sugar and continue beating until whites are stiff and glossy. Fold into chocolate mixture.
14. Whip cream, adding final 1/4 c sugar and vanilla when cream is partially beaten.
15. Spoon chocolate mixture and cream in alternating sections of cooled pie shell.
16. Swirl with spoon to create a marble effect.
17. Chill until firm.