Creamy Satin Pie - cooking recipe

Ingredients

1 baked 9-inch pastry shell
1 (12 oz.) pkg. semi-sweet chocolate bits
1/4 c. sugar
pinch of salt
4 eggs, separated
1 tsp. vanilla
whipped cream

Preparation

Combine chocolate bits, milk, sugar and salt in top of double boiler.
Cook over hot water until mixture is blended and smooth. Cool slightly.
Add egg yolks, one at a time, beating well after each addition.
Blend in vanilla.
Beat egg whites until stiff. Fold into chocolate mixture, blending thoroughly.
Pour into baked pie shell.
Refrigerate 2 to 3 hours.
Remove from refrigerator and let stand at room temperature for 30 minutes before serving. Serve with spoonful of whipped cream.
Add instant Sanka to whipped cream for flavor, if desired.