Chocolate Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
sugar
1 c. milk
4 eggs, separated
1 baked (9-inch) pie shell
1/4 tsp. salt
2 oz. unsweetened chocolate
1 tsp. vanilla

Preparation

In double boiler, add gelatine, 2 tablespoons of sugar, salt, milk and chocolate; stir until chocolate melts.
Beat until blended.
In another bowl, beat egg yolks and 2 teaspoons of sugar. Stir in a little chocolate and mix.
Add back into double boiler, stirring until thickened.
Cool.
Stir in vanilla after cooled. Beat egg whites until foamy.
Add 1/2 cup of sugar; beat until stiff, but not dry.
Fold into chocolate mixture.
Place in cooked pie shell.
Cool and top with whipped cream.