Pie De Kahlua - cooking recipe

Ingredients

1 9-in. Johnston's graham cracker pie shell, baked
4 egg yolks
1/2 c. sugar
2 (1 oz. sq.) semi-sweet chocolate
1/4 c. water
1 envelope unflavored gelatin powder
1/4 c. cold water
1/4 c. Kahlua
1 pt. whipping cream
2 Tbsp. sugar
2 egg whites
chopped, toasted almonds

Preparation

Dot shell with Kahlua and set aside.
Slightly beat egg yolks in top of a double boiler.
Add 1/2 cup sugar.
Place over simmering water.
Cook and stir until sugar is dissolved.
Melt chocolate with 1/4 cup water in a small saucepan.
Stir melted chocolate
mixture into egg yolks.
Cook and stir until mixture begins to thicken.
Soften gelatin in 1/4 cup cold water.
Add to thickened chocolate mixture.
Stir well and remove from heat.
Add Kahlua.
Place pan with mixture in a bowl of ice water to cool. In small bowl, beat cream with 2 tablespoons sugar until stiff. In another small bowl, beat egg whites until stiff.
When chocolate mixture begins to thicken, fold in half of the whipped cream, then fold in stiffly beaten egg whites.
Refrigerate remaining whipped cream.
Turn chocolate mixture into pie shell, chill.
Top pie with remaining whipped cream and almonds.
Makes one 9 inch pie.