Recipe: Kahlua Mud Pie (using corn syrup)

From The Best of Kahlua, a Guide to Food and Entertaining

KAHLUA MUD PIE

FOR THE CRUST:
1 1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
2 squares semi-sweet chocolate, melted
1 Tablespoon butter
2 teaspoons corn syrup
FOR THE FILLING:
2 teaspoons unflavored gelatin
3 Tablespoons water
1/3 cup Kahlua
6 squares semi-sweet chocolate
4 large eggs, separated*
1/3 cup sugar
1 cup whipping cream
1/2 cup unsalted chopped macadamia or cashew nuts

TO MAKE CRUST:
Preheat oven to 350 degrees F.

Mix chocolate wafer crumbs and melted butter. Press over bottom and sides of a 9-inch pie pan.

Bake for 8 minutes. Remove from oven and cool.

Combine melted chocolate, Tablespoon butter and corn syrup. Spread over bottom and part way up sides of cooled shell, using back of spoon. Let cool; chill while preparing filling.

TO MAKE FILLING:
Sprinkle gelatin over cold water in top of double-boiler; let stand 5 minutes to soften. Set over simmering water to dissolve. Add Kahlua and chocolate. Heat and stir until melted.

Beat egg yolks until thick and light yellow. Beat in hot chocolate-Kahlua mixture. Cool 15-20 minutes.

Beat egg whites to soft peaks. Beat in sugar gradually to form meringue. Fold into chocolate mixture. Beat 1/2 cup cream stiff and fold in.

Chill mixture until it mounds on a spoon.

Fold in chopped nuts and heap into crust.

Chill 4-5 hours or overnight.

Shortly before serving, beat remaining 1/2 cup cream stiff. Pipe cream on top.

Makes 8 servings

*Cooking Egg Whites for Use in Recipes - Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 degrees F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue. - Source: American Egg Board