Chocolate Chiffon Icebox Pie

• 1 envelope Knox unflavored gelatine
• 1/4 c. cold water
• 6 Tbsp. cocoa
• 1/2 c. boiling water
• 4 eggs, separated
• 1 c. sugar
• pinch of salt
• 1 tsp. vanilla
• whipping cream

1. Pour cold water in bowl and add gelatine; soak.
2. Mix cocoa and boiling water.
3. Add to gelatine and stir well.
4. Add the slightly beaten egg yolks, 1/2 cup sugar, salt and vanilla.
5. Cool.
6. Beat the egg whites until start getting stiff, then gradually add 1/2 cup sugar, continuing to beat until stiff peaks are formed.
7. When egg yolk mixture starts to thicken, add to egg white mixture.
8. Fill baked pie shell and chill.
9. Just before serving, spread with a not too thick coating of whipped cream.
10. This is for a 9-inch pie.

unflavored gelatine, cold water, cocoa, boiling water, eggs, sugar, salt, vanilla, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214570 (may not work)