-2 Tablespoons instant coffee (dissolved in 1/2 cup boiling water)
-1 Envelope Knox gelatin (softened in 1/4 cup cold water)
-3 eggs (separate the yolks and whites, save both)
-1/3 cup sugar AND 1/2 cup sugar
-1/4 teaspoon salt
-1 teaspoon almond extract
-Whipped cream
-Chocolate covered coffee beans (optional)

First, make a pie crust shell. bake and allow to cool. There will NOT be a top crust or lattice.

Mix both the coffee and softened gelatin together, set aside, cool to room temperature.

In bowl beat 3 egg yolk until thick, gradually beat in 1/3 cup sugar.

Add 1/4 teaspoon salt, 1 teaspoon almond extract, stir into coffee, gelatin mixture, set aside.

Beat the 3 egg whites until stiff, gradually beat in 1/2 cup sugar.

Fold into the coffee mixture.

Pour into cooled pie crust, chill until firm.

Cover with whipped cream and dot with chocolate covered coffee beans.