Chocolate Chiffon Pie - cooking recipe

Ingredients

1 envelope plain gelatin
1/4 c. cold water
1 (1 oz.) sq. unsweetened chocolate
1/2 c. Nestle's semi-sweet chocolate bits
1/2 c. water
4 egg yolks
1/2 c. sugar (granulated)
1/4 tsp. salt
1 tsp. vanilla extract
1/2 c. sugar (granulated)
4 egg whites, beaten until stiff
1 (9-inch) baked pastry shell with slivered almonds
1 c. heavy cream
1 Tbsp. sugar (granulated)
1/2 tsp. vanilla extract

Preparation

Soften gelatin in 1/4 cup cold water.
Combine chocolates and 1/2 cup water; stir over low heat until thick and blended.
Remove from heat.
Add gelatin and stir until dissolved.
Beat egg yolks with 1/2 cup sugar until light.
Add chocolate mixture, salt and vanilla extract and cool in refrigerator to room temperature. Gradually beat 1/2 cup sugar into beaten whites; fold into chocolate mixture and pour into cooled pastry shell.
Chill until firm.
Whip the heavy cream until stiff and add 1 tablespoon sugar and 1/2 teaspoon vanilla extract.
When ready to serve, use the heavy whipped cream as topping for the pie.