Pastel de Kahlua
Ingredients
- 1 (9-inch) pie shell, baked
- 4 egg yolks
- 1/2 cup sugar
- 2 (1-oz.) squares semisweet chocolate
- 1/4 cup water
- 1 envelope unflavored gelatin powder
- 1/4 cup cold water
- 1/4 cup Kahlua
- 1 1/4 cup whipping cream
- 2 tbsp. sugar
- 2 egg whites
- chopped toasted almonds
Instructions
Prepare pie shell 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 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 thicken chocolate mixture. Stir well and remove from heat. Add Kahlua. Place pan with mixture in a bowl of ice water to cool. In a small bowl, beat cream with 2 tbsp. 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.