1 pkg unflavored gelatin
1/2 cup cold water
2 eggs, separated
3 oz semisweet chocolate
4 Tbs sugar
1/3 cup Kahlua liqueur
1/4 cup slivered almonds, toasted
1 tsp butter
1-1/2 cups heavy cream
1 baked pie shell

Sprinkle gelatin into cold water, allow to soften about 5 minutes. Place egg yolks into a double boiler. Beat lightly and stir in gelatin, chocolate and 2 T sugar. Cook over hot (not boiling) water until chocolate is melted and gelatin is dissolved, about 10 minutes. Remove from heat and stir in Kahlua. Pour chocolate mixture into a medium bowl, and place bowl into a larger bowl filled with ice water. Whip cream until stiff; refridgerate. Beat egg whites until soft peaks appear. Gradually beat in remaining 2 T sugar, beating until stiff peaks form. Fold beaten egg whites and whipped cream into the chocolate mixture. Pour into baked pie shell. Chill at least 4 hours or overnight. Garnish with whipped cream and toasted almonds.