1 pk Unflavored gelatin

    1/3 c  Coffee flavored liqueur

    1/2 c  Cold water

      4    Eggs

      3 oz Semisweet chocolate

    1/4 c  Sugar

      1 ts Butter or margarine

    1/4 c  Almonds; slivered

  1 1/2 c  Heavy cream

      1    9-in pie shell; baked

  Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften
  about 5 min. Seperate eggs, placing 2 egg whites in small bowl of an
  electric mixer and 4 egg yolks in top of a double boiler.(refrigerate
  remaining whites for use in another recipe)  Let egg whites warm to room
  temerature.
    Beat yolks slightly with a wooden spoon; stir in gelatin mixture,
  semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not
  boiling water, stiring until melted, about 10 min. Remove mixture from
  heat, stir in coffee flavored liqueur.
    Pour chocolate mixture into a medium-sized bowl; place in a large bowl of
  ice water. Stir mixture occasionally until it cools and is the consistency
  of unbeaten egg whites, about 15 minutes. Toast almonds: In a small skillet
  over medium heat, melt the butter. Add almonds; cook, stirring, just until
  golden brown. Cool.
    In chilled bowl of an electric mixer, whip heavy cream until stiff;
  refrigerate. Meanwhile, with electric mixer (use clean beaters), beat egg
  whites just until soft peaks form when beaters are slowly raised. Gradually
  beat in remaining 2 tablespoons sugar, beating until stiff peaks form when
  beaters are raised.
    With wire whisk or rubber spatula, using an under-and-over motion, fold
  beaten egg whites and 1 1/2 cups of the whipped cream into the chocolet
  mixture. Cover and refrigerate remaining whipped cream. Turn filling into
  pie shell, spreading filling evenly. Refridgerate until filling is firm,
  about 3 hours.
    Chop the toasted almonds. Spoon the remaining whipped cream into a pastry
  bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie
  crust. With a spoon, sprinkle almonds around tne inside edge of the whipped
  cream. Refridgerate until ready to serve.
  Variation: add 1/2 teaspoon cinnamon to chocolate mixture.
  NOTE: We advise caution when preparing recipes that call for raw eggs to
  avoid exposure to salmonella.