Recipe Archives->Pies->Pastel De Kahlua

Pastel De Kahlua

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 cups whipping cream
2 tbsp. sugar
2 egg whites
chopped toasted almonds

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.

Printable version: pastel-de-kahlua.txt.