Mexican Chocolate Pie Recipe - Cooking Index
Mexican Chocolate Pie Recipe - Cooking Index
| 1 | Unflavored gelatin | |
| 1/2 cup | 118ml | Water |
| 4 | Eggs | |
| 3 | Semisweet chocolate - (1oz sq) | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/3 cup | 78ml | Coffee liqueur |
| 1/4 cup | 23g / 0.8oz | Almonds - slivered |
| 1 teaspoon | 5ml | Margarine |
| 1 1/2 cups | 355ml | Heavy cream |
| 1 | Pie shell - baked |
Directions - filling, sprinkle gelatin over 1/2 c cold water in measuring cup; let soften about 5 minutes. Separate eggs, placing two whites (refrigerate remaining whites) in small bowl of electric mixer, yolks in top of double boiler. Let egg whites warm to room temp.
Beat egg yolks slightly with wooden spoon stir in gelatin mixture, chocolate and 2 t sugar, cook over hot, not boiling, water, stirring, until chocolate is melted and gelatin is dissolved(10 min).
Remove from heat. Stir in coffee-flavored liqueur.
Turn chocolate mix into a medium large bowl; place in large bowl of ice water. Stir occasionally until cool and consistency of unbeaten egg white(15 min) toast almonds, cool.
In chilled bowl, whip cream until stiff, refrigerator. Beat egg white (soft peaks) gradually beat in remaining 2 t sugar, beating until stiff peaks.
With wire whisk, fold egg whites and 1 1/2 c shipped cream into chocolate mix. Turn into pie shell. Chill at least 3 hrs.(overnight) chop almonds.
Garnish with nuts, whipped cream.
Source:
The Black Family Reunion Cookbook
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