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“Creamy smooth chocolate and coffee-flavored pie.”
6hrs 30mins

Ingredients Nutrition

  • 1 (15 ounce) packagepillsbury all ready pie crusts
  • 1 teaspoon flour
  • 1 34 cups milk
  • 1 (1/4 ounce) envelope unflavored gelatin
  • 2 teaspoons instant coffee granules
  • 4 ounces semisweet chocolate
  • 4 eggs, separated
  • 14 cup coffee-flavored liqueur
  • 2 tablespoons sugar
  • 12 cup whipping cream
  • 14 cup whipping cream, whipped, sweetened
  • 14 cup toasted sliced almonds


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

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