Mocha Pie Mexicana

• 1 (15 ounce) packagepillsbury all ready pie crusts
• 1 teaspoon flour
• 1 34 cups milk
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 teaspoons instant coffee granules
• 4 ounces semisweet chocolate
• 4 eggs, separated
• 14 cup coffee-flavored liqueur
• 2 tablespoons sugar
• 12 cup whipping cream
• 14 cup whipping cream, whipped, sweetened
• 14 cup toasted sliced almonds

1. Heat oven to 450.
2. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
3. Bake at 450 for 8 to 11 minutes or until lightly browned.
4. Cool.
5. Pour milk into medium saucepan; sprinkle with gelatin.
6. Let stand 5 minutes to soften.
7. Stir in sugar and instant coffee crystals; add chocolate.
8. cook over low heat until coffee crystals dissolve and chocolate is melted, stirring constantly.
9. In small bowl, beat egg yolks slightly.
10. Gradually stir about 1/2 of the hot milk mixture into egg yolks; return to saucepan.
11. Cook and stir 2 to 3 minutes or until slightly thickened; do not boil.
12. Remove from heat; stir in liqueur and almond extract.
13. Refrigerate until the consistency of corn syrup, stirring occasionally; remove from refrigerator.
14. In large bowl, beat egg whites until soft peaks form.
15. Gradually add 2 tablespoons sugar, beating until stiff peaks form.
16. When gelatin mixture is partially set, fold in beaten egg whites.
17. In small bowl, whip 1/2 cup cream until soft peaks form; fold into chocolate mixture.
18. Refrigerate until mixture mounds slightly when spooned.
19. Spoon into baked pie crust and chill 4 to 6 hours or until firm.
20. Garnish with whipped cream and almonds.

ready pie crusts, flour, milk, unflavored gelatin, coffee granules, chocolate, eggs, coffee, sugar, whipping cream, whipping cream, almonds

Taken from www.food.com/recipe/mocha-pie-mexicana-273567 (may not work)