Chocolate Chiffon Pie - cooking recipe

Ingredients

2 sq. unsweetened chocolate
1 envelope Knox gelatine
1/4 c. water
1/2 c. granulated sugar
3 egg yolks
1/8 tsp. salt
1/2 c. double strength instant coffee (use 1 tsp. coffee in 1/2 c. water)

Preparation

Melt the chocolate in the coffee.
Dissolve gelatine in water and add to coffee and chocolate mixture.
Stir well.
Add to egg and sugar mixture, beat well and cool.
When cool, but not set, beat egg whites and when partly beaten, add sugar (1/2 cup) and beat until stiff.
Add to cooled chocolate mixture.
Stir or beat on slow until mixture is thoroughly mixed.
Store in refrigerator until served with whipped cream.
Fills one pie.