2 c. corn flakes
1 tbsp. butter, melted
2 tsp. sugar

PIE FILLING:

1 (5 1/3 oz.) can evaporated milk
1 env. unflavored gelatin
1 tbsp. water
3/4 c. milk
1 tbsp. instant coffee powder
1 egg, separated
1/3 c. sugar
1 tbsp. unsweetened cocoa powder
1 tbsp. creme de cacoa
2 tbsp. sliced almonds

For the crust: Preheat oven to 350 degrees. Combine all crust ingredients in a food processor. Pour into ungreased 8 inch pie pan and press onto bottom and sides with a wooden spoon. Place in oven for 5 minutes. Remove and chill.

For filling:

1. Pour evaporated milk into ice cube tray and place in freezer for 2 hours.

2. Soften gelatin in cold water until spongy.

3. Heat milk and coffee powder until steaming. Add gelatin, stir over medium heat until dissolved.

4. Beat egg yolk. Slowly whisk into hot milk. Continue stirring until it thickens. Cool in refrigerator to room temperature.

5. Beat egg whites until soft peaks form. Gradually beat in sugar and cocoa powder.

6. Fold whites into milk-yolk mixture, stir in creme de cacoa.

7. Beat evaporated milk until it looks like softly whipped cream. Fold into mocha mixture. Pour into prepared crust, sprinkle with almonds. Chill 2 hours.