Mexican Chocolate Pie

1 pk Unflavored gelatine

1/2 c Water

4 Eggs

3 Semisweet chocolate (1oz sq)

1/4 c Sugar

1/3 c Coffee liqueur

1/4 c Almonds; slivered

1 ts Margarine

1 1/2 c Heavy cream

1 Pie shell; baked

DIRECTIONS - FILLING, SPRINKLE GELATINE OVER 1/2 C COLD WATER IN MEASURING CUP; LET SOFTEN ABOUT 5 MIN. SEPARATE EGGS, PLACING TWO WHITES (refrigerate remain- ing whits) IN SMALL BOWL OF ELETRIC MIXER, YOLKS IN TOP OF DOUBLE BOILER. LET EGG WHITES WARM TO ROOM TEMP. BEAT EGG YOLKS SLIGHTLY WITH WOODEN SPOON STIR IN GELATINE MIXTURE,CHOCO AND 2 T SUGAR, COOK OVER HOT,NOT BOILING, WATER, STIRRING, UNTIL CHOCO IS MELTED AND GELATINE IS DISSOLVED(10 MIN). REMOVE FROM HEAT. STIR IN COFFEE-FLAVORED LIQUEUR. TURN CHOCO MIX. INTO A MEDIUM LARGE BOWL; PLACE IN LARGE BOWL OF ICE WATER. STIR OCC. UNTIL COOL + CONSISTENCY OF UNBEATEN EGG WHITE(15 MIN) TOAST ALMONDS, COOL. IN CHILLED BOWL, WHIP CRM UNTIL STIFF,REFRIG. 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 CHOCO MIX. TURN INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS. GARNISH WITH NUTS, WHIPPED CREAM. MAKES 10-12 SERVINGS.