|2 cups||whipping cream|
|12 oz||choc chips|
|1/4 cup||water with 1 tsp or so of instant coffee|
|1 tsp||gelatin in 4 tsp water|
|1||8" or 9" graham cracker pie crust|
Melt the chocolate. Stir in the amaretto and coffee. Cool.
Disolve the gelatin in cold water and then heat and stir until dissolved. Cool until just slightly warm Whip the cream and sugar and gelatin.
Mix 1/2 whipped cream into chocolate stuff. Fold in rest of whipped cream.
Spoon into crust and refrigerate for 1 hour.