Mocha Bavarian Pie
|For chocolate graham cracker crust|
|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Ground pecans||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|For mocha filling|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Half and half||1 Cup (16 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Coffee flavor liqueur||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Crust Combine crust ingredients.
Press into 9-inch pie plate.
Bake at 350°F. for 6 minutes.
Use as crust for "Mocha Bavarian Pie" filling.
Filling Soften gelatin in 1/4 cup half and half; let stand 5 minutes.
Heat remaining half and half to melt gelatin.
With wire whip, stir sifted cocoa with 1/2 cup sugar into heated liquid.
Beat egg yolks; quickly stir into mixture.
Heat on low until thickened, about 5 to 7 minutes.
Remove from heat and stir in liqueur and vanilla.
Chill until cool but not completely set.
Beat egg whites, gradually adding remaining 1/4 cup sugar.
Fold egg whites, then whipped cream into cool mixture.
Spread into "Chocolate Graham Cracker Crust." Chill until firm.
Decorate with additional whipped cream.
Serve with "Dark Cocoa Sauce," if desired.