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2 tbsp. instant coffee
2 eggs, separated
3 tbsp. or more whiskey
9 inch baked pie shell
1 chocolate bar
1 env. unflavored gelatin
3/4 c. sugar
1 c. milk
1 tbsp. sugar
1 c. whipping cream
2 tbsp. cocoa

In a saucepan blend gelatin, 3/4 cup sugar, cocoa, and coffee. Mix well. Gradually stir in milk. Cook over low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Wet a cup and add egg yolks. Beat with a fork. Add a little of the hot mixture and blend. Gradually add to saucepan. Return to low heat for 3-5 minutes until thick. Chill until thick and syrup (do not over chill, 1 hour at most). Add whiskey. Beat until light and frothy. Beat egg whites. Add 1 tablespoons sugar and beat until stiff. Fold into saucepan mixture. Whip cream. Fold in. Pour into the baked pie shell. Garnish with grated chocolate bar (potato peeler works well).
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