Creme de Cacao Pie

Ingredients

• 1 envelope unflavored gelatine
• 1/2 cup cold milk
• 1/4 cup butter
• 2/3 cup granulated sugar, divided
• 6 tablespoons Hershey's cocoa
• 3 eggs, separated (room temperature)
• 1/4 cup creme de cacao (chocolate-flavored liqueur)
• 1 (9-inch) baked pastry shell

Instructions

1. In a small bowl, sprinkle gelatine over milk; let stand 5 minutes to soften.
2. In medium saucepan, over low heat, melt butter; remove from heat.
3. Stir in 1/3 cup sugar and cocoa.
4. Add gelatine mixture; blend well.
5. Slightly beat egg yolks; stir into chocolate mixture. Over medium heat, cook, stirring constantly, until mixture is hot and gelatine is dissolved. Do not boil.
6. Remove from heat; stir in creme de cacao.
7. Cool to room temperature, stirring occasionally.
8. In large mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beating until stiff peaks form.
9. Fold in chocolate mixture; pour into pie shell.
10. Cover; refrigerate until set, about 4 hours.
11. Refrigerate leftovers.