9” Pie shell (baked)
4 egg yolks
½ cup sugar
2 (1 oz) squares semi sweet chocolate
¼ cup of water
1 envelope gelatin
¼ cup cold water
¼ cup Kahlua
1 ¼ cup whipping cream
2 tbsp sugar
2 egg whites
Toasted Almonds (chopped)
Directions:
Beat egg yolks in top of double boiler. Add ½ cup of sugar. Simmer until sugar dissolves. Melt chocolate in small pan with ¼ cup of water, stir into yolks. Simmer until it begins to thicken. Soften gelatin into cold water. Add to chocolate, stir, and remove from heat. Add Kahlua. Place bowl in ice to cool.
Beat cream with 2 tbsp of sugar until stiff. Beat whites until stiff. When chocolate begins to gel, slowly fold in ½ cream and egg whites. Pour into pie shell and place in refrigerator for a few hours. Rewhip cream and place on top with almonds.
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