Kahlua Pie

• 4-1/2 tsp unflavored gelatin
• Sugar
• 4 eggs, separated
• 3/4 cup Kahlua
• 1/4 tsp salt
• 1-1/4 cups whipping cream
• 1 9-inch baked pie shell
• Unsweetened chocolate, shaved

Combine gelatin and 1/3 cup sugar in top of double boiler; add egg yolks and beat slightly. Stir in Kahlua. Cook over boiling water, stirring constantly, until thickened. Cool. Beat egg whites until frothy in large bowl; add salt. Beat until soft peaks form. Gradually beat in 1/4 cup sugar. Whip 1 cup cream until stiff; place on top of egg whites. Top with cooled gelatin mixture and gently fold together. Refrigerate until mixture holds definite mound shape when dropped from spoon; pile lightly into shell. Whip 1/4 cup cream about 30 minutes before serving. Drop by rounded spoonfuls around pie. Sprinkle with chocolate. Refrigerate.

Yield: 8 servings