Frozen Mocha Almond Pie

Graham Cracker Crust
1 1/2 ounces unflavored gelatin
1 cup cold water
11 ounces egg yolks (about 18 total), beaten
24 ounces granulated sugar
1 tablespoon salt
2 quarts coffee, hot
21 ounces egg whites (about 18 total) (see notes)
1 1/2 teaspoons cream of tartar
24 ounces granulated sugar
1 quart whipping cream
1/4 cup granulated sugar
1 pound almonds, toasted
2 tablespoons vanilla
Servings: 56
1. Prepare seven 9-inch crusts. For 8-inch pies, see Notes.

2. Sprinkle gelatin over water. Let stand 10 minutes.

3. Add 1 lb 8 oz sugar, salt, and coffee to egg yolks. Cook in steam-jacketed kettle or over hot water until mixture coats spoon. Remove from heat. Add softened gelatin. Stir until dissolved. Chill until mixture is consistency of unbeaten egg whites.

4. Add cream of tartar to egg whites. Beat until frothy. Add 1 lb 8 oz sugar gradually and beat on high speed until consistency of meringue. Fold into gelatin mixture.

5. Whip cream. Add 1/4 cup sugar to one-third of the whipped cream. Save for topping.

6. Add almonds and vanilla to remaining whipped cream. Fold into gelatin mixture. Pour into prepared crusts. Spread remaining whipped cream over pies and freeze. Remove from freezer 15-20 minutes before serving.


Yield: 7 7/8 inch pies

Notes: Use of pasteurized frozen egg yolks and whites is recommended.

For eight 8-inch pies, use 2 lb 8 oz pastry, portioned 5 oz per pie. Portion filling 3 cups per pie.