Chocolate Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
2 (1 oz.) squares unsweetened chocolate
1/2 c. water
3 egg yolks
1/2 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/2 c. sugar
3 egg whites

Preparation

Soften gelatine in cold water, combine chocolate and 1/2 cup cold water.
Microwave for 2 1/2 to 3 minutes until chocolate is melted.
Add gelatine at once and stir.
In the meantime, beat egg yolks and 1/2 cup sugar until light.
Add chocolate mixture, salt and vanilla and cool to room temperature.
Beat egg whites and gradually add 1/2 cup sugar until stiff.
Fold into chocolate mixture; pour into cooled, baked pie shell.
Chill, top with whipped cream.