Mocha Pie Mexicana

Creamy smooth chocolate and coffee-flavored pie.

• Ready In: 6 hrs 30 mins
• Serves: 8

Ingredients

• 1 (15 ounce) package  pillsbury all ready  pie crusts
• 1  teaspoon flour
• 1 3⁄4 cups milk
• 1 (1/4ounce) 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

Directions

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.