Mexican Silk Pie (or Kahlua Chocolate Pie)

1. Start some water boiling in your double boiler and slightly beat egg yolks in the top of the double boiler. Add 1/2 cup sugar. Cook and stir over medium heat until sugar is dissolved, about 5 minutes.
2. Melt chocolate with 1/4 cup warm water in small saucepan over low heat (I actually did it in the microwave and it was fine – just use 50% power and only cook for 30 seconds at a time, stirring between each interval).
3. Stir melted chocolate mixture into egg yolks. Continue to cook and stir in top of double boiler until it begins to thicken, about 8 minutes.
4. Soften gelatin in 1/4 cup cold water. Add this to chocolate mixture. Stir well and remove from heat. Add Kahlua. Place pan on top of a bowl of ice water.
5. Using electric mixer, whip egg whites until stiff peaks form.
6. At this point if you’re using a stand mixer and you only have one bowl, you can carefully transfer the whipped egg whites to a large bowl. Then you can use the same mixing bowl to whip the cream with the 1 Tablespoon of sugar until stiff.
7. Fold whipped cream and cooled chocolate mixture into egg whites and combine thoroughly. Spread chocolate filling into baked pie shell. You can whip extra cream to pipe around edge of pie. Refrigerate until ready to serve.