Marvelous Mexican Mocha Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This pie is the perfect finish to a hearty Mexican dinner. It has some trademark Mexican flavors-chocolate, coffee and cinnamon. I have made this many times to take to Taco and Fajita night with the girls and we all love it. Read more . From a 1980's McCall's Cooking School series of recipes. Ingredients:
1 envelope of unflavored gelatin |
1/2 cup cold water |
4 large eggs, separated |
3 squares (1 oz ea) semisweet chocolate |
1/4 cup sugar |
1/3 cup coffee-flavored liquer |
1/2 tsp ground cinnamon |
1 tsp butter |
1/4 cup slivered almonds |
1 1/2 cups heavy cream |
9-inch prebaked pie shell |
Directions:
1. Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 minutes
2. Separate eggs, placing 2 egg whites in a small bowl and 4 egg yolks in top of a double boiler (save remaining egg whites for use in another recipe).
3. Let egg whites warm to room temperature
4. Beat egg yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate, a 2 T of the sugar
5. In the double boiler (or a heat-proof bowl on top of a pan of water) cook over hot, not boiling, water and stir until chocolate is melted and gelatin is dissolved, about 10 minutes
6. Remove from heat and stir in coffee liqeur and cinnamon
7. Pour chocolate mixture into a medium sized bowl and place in a large bowl of ice water
8. Stir mixture occasionally until it cools, about 15 minutes
9. Meanwhile, toast slivered almonds in the butter in a small skillet over medium heat, just until golden brown; let cool
10. In a chilled bowl, whip heavy cream until stiff and refrigerate
11. Meanwhile, using clean beaters, beat egg whites just until soft peaks form when beaters are raised
12. Gradually beat in remaining 2 T sugar, beating until stiff peaks form
13. With wire whisk or a rubber spatula, using an under-and-over motion, fold the beaten egg whites and 1 1/2 cups of the whipped cream into the chocolate mixture
14. Cover and refrigerate remaining whipped cream for garnish
15. Turn filling into baked pie shell and refrigerate until filling is firm, about 3 hours
16. Chop the toasted almonds
17. Spoon the remaining whipped cream into a pastry bag with a decorative tip (or a ziploc with a small snip off one corner) and pipe cream along the inside edge of the piecrust
18. Sprinkle almonds around the inside edge of the whipped cream
19. Refrigerate until ready to serve
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