Chocolate Chiffon Icebox Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
1/4 c. cold water
6 Tbsp. cocoa
1/2 c. boiling water
4 eggs, separated
1 c. sugar
pinch of salt
1 tsp. vanilla
whipping cream

Preparation

Pour cold water in bowl and add gelatine; soak.
Mix cocoa and boiling water.
Add to gelatine and stir well.
Add the slightly beaten egg yolks, 1/2 cup sugar, salt and vanilla.
Cool.
Beat the egg whites until start getting stiff, then gradually add 1/2 cup sugar, continuing to beat until stiff peaks are formed.
When egg yolk mixture starts to thicken, add to egg white mixture.
Fill baked pie shell and chill.
Just before serving, spread with a not too thick coating of whipped cream.
This is for a 9-inch pie.