Instant Coffee Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
1/2 c. sugar
2 Tbsp. instant coffee
1/4 tsp. salt
3 eggs (separate yolks and whites)
1 c. milk
9-inch baked or crumb crust pie shell
whipped cream or Cool Whip

Preparation

Mix Knox gelatine, 1/4 cup sugar, coffee and salt together thoroughly in top of double boiler.
Beat 3 egg yolks and 1 cup milk.
Add to gelatine mixture.
Cook in boiler until gelatine dissolves completely, stirring constantly, about 10 minutes. Chill to room temperature.