Mexican chocolate pie

1 pk Unflavored gelatine
    1/2 c  Water
      4    Eggs
      3    Semisweet chocolate (1oz sq)
    1/4 c  Sugar
    1/3 c  Coffee liqueur
    1/4 c  Almonds; slivered
      1 ts margarine
  1 1/2 c  Heavy cream
      1    Pie shell; baked
 
    DIRECTIONS -  FILLING, SPRINKLE GELATINE OVER 1/2 C COLD WATER IN
  MEASURING CUP; LET   SOFTEN ABOUT 5 MIN. SEPARATE EGGS, PLACING TWO
  WHITES (refrigerate
    remain- ing whits) IN SMALL BOWL OF ELETRIC MIXER, YOLKS IN TOP OF
  DOUBLE BOILER. LET EGG WHITES WARM TO ROOM TEMP. BEAT EGG YOLKS
  SLIGHTLY WITH WOODEN SPOON STIR IN GELATINE MIXTURE,CHOCO AND 2 T
  SUGAR, COOK OVER HOT,NOT BOILING, WATER, STIRRING, UNTIL CHOCO IS
  MELTED AND GELATINE IS DISSOLVED(10 MIN). REMOVE FROM HEAT. STIR IN
  COFFEE-FLAVORED LIQUEUR. TURN CHOCO MIX. INTO A MEDIUM LARGE BOWL;
  PLACE IN LARGE BOWL OF ICE WATER. STIR OCC. UNTIL COOL + CONSISTENCY
  OF UNBEATEN EGG WHITE(15 MIN) TOAST ALMONDS, COOL. IN CHILLED BOWL,
  WHIP CRM UNTIL STIFF,REFRIG. BEAT EGG WHITE (SOFT PEAKS) GRADUALLY
  BEAT IN REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS. WITH WIRE
  WHISK, FOLD EGG WHITES AND 1 1/2 C SHIPPED CREAM INTO CHOCO MIX. TURN
  INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS.
  GARNISH
    WITH NUTS, WHIPPED CREAM. MAKES 10-12 SERVINGS.