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