Method

1. Early on serving day:
2. 1. Make up favorite packaged piecrust mix as lable directs for a 2-crust pie. Roll out half of pie crust and fit into an 8-inch glass pie plate, using scissors to trim edge even with pie-plate edge; secure to rim with little egg white. Roll out other half of pie crust, then with sharp knife, cut strips about 1/2 inch wide.
3. 2. Brush top edge of pie shell with egg white, then fasten one end of a pastry strip to edge. Holding end of pencil at right angle to pan edge, make loop by lifting strip over pencil; remove pencil; then press strip with side of pencil to seal loop in upright position. Repeat, all around edge of pie shell, using additional strips as needed. Refrigerate.
4. 3. Start heating oven to 450 degrees. Using a 4-tined fork, prick pie shell well, then bake 12 to 15 minutes or until golden. Peek after 5 minutes; if bubbles appear, prick again. Cool.
5. 4. Meanwhile, in double boiler top, combine 4 1/2 tsp. unflavored gelatin and 1/3 cup granulated sugar. Add 4 egg yolks and beat slightly. Now stir in 3/4 cup Kahlua (coffee-flavor liqueur). Cook over boiling water, stirring constantly, until thickened. Cool.
6. 5. Now, in large bowl, beat 4 egg whites until frothy. Then add 1/4 teaspoon salt. Beat until soft peaks form. Now gradually beat in 1/4 cup granulated sugar.
7. 6. Whip 1 cup heavy or whipping cream until stiff. Place on top of egg whites, then top with cooled Kahlua mixture, and gently fold mixtures together.