Chocolate Chiffon Pie

Happy Mother's Day!

     1 envelope unflavored gelatin
     Sugar
     1/4 teaspoon salt
     1 cup milk
     2 oz. unsweetened chocolate
     4 eggs, separated
     1 teaspoon vanilla extract
     Baked 9-inch pie shell
     Sweetened whipped cream
     Chocolate syrup (optional)

In the top of a small double-boiler, mix gelatin, 2 tablespoons sugar and the salt. Add milk and chocolate and put over simmering water. Stir until chocolate melts, then beat with a rotary beater until blended.

Beat egg yolks and 2 tablespoons sugar together. Stir in a small amount of the hot mixture, then stir back into double-boiler. Cook, stirring, until thickened.

Cool, stirring occasionally, then add vanilla. Beat egg whites until foamy. Gradually add a half cup of sugar, beating until stiff but not dry. Fold into gelatin mixture and pile lightly in pie shell. Chill until firm. Top with whipped cream, and drizzle with chocolate syrup if desired.

(Desserts, Pies - Chocolate Chiffon Pie)