9 inch pie shell, baked
4 egg yolks
1/2 c. sugar
2 (1 oz.) sq. semi-sweet chocolate
1/4 c. water
1 env. gelatin powder
1/4 c. cold water
1/4 c. Kahlua
1 1/4 c. whipping cream
2 tbsp. sugar
2 egg whites
Chopped toasted almonds

Lightly beat egg yolks in top of double boiler. Add 1/2 cup sugar. Place over simmering water. Stir until sugar is dissolved. Melt chocolate with 1/4 cup water in small saucepan. Stir melted chocolate into egg yolks. Cook and stir until mixture begins to thickens. Soften gelatin in 1/4 cup cold water. Add to chocolate mixture, stir well and remove from heat. Add Kahlua. Place pan with mixture in bowl of ice water to cool. In small bowl beat cream until stiff with 2 tablespoons sugar. Beat egg whites until chocolate mixture thickens, fold in half of the cream, then the egg whites, pour in shell. Garnish with remaining cream.