Chocolate Chiffon Pie

• 1 envelope plain gelatin
• 1/4 c. cold water
• 1 (1 oz.) sq. unsweetened chocolate
• 1/2 c. Nestle's semi-sweet chocolate bits
• 1/2 c. water
• 4 egg yolks
• 1/2 c. sugar (granulated)
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1/2 c. sugar (granulated)
• 4 egg whites, beaten until stiff
• 1 (9-inch) baked pastry shell with slivered almonds
• 1 c. heavy cream
• 1 Tbsp. sugar (granulated)
• 1/2 tsp. vanilla extract

1. Soften gelatin in 1/4 cup cold water.
2. Combine chocolates and 1/2 cup water; stir over low heat until thick and blended.
3. Remove from heat.
4. Add gelatin and stir until dissolved.
5. Beat egg yolks with 1/2 cup sugar until light.
6. Add chocolate mixture, salt and vanilla extract and cool in refrigerator to room temperature. Gradually beat 1/2 cup sugar into beaten whites; fold into chocolate mixture and pour into cooled pastry shell.
7. Chill until firm.
8. Whip the heavy cream until stiff and add 1 tablespoon sugar and 1/2 teaspoon vanilla extract.
9. When ready to serve, use the heavy whipped cream as topping for the pie.

gelatin, cold water, unsweetened chocolate, chocolate bits, water, egg yolks, sugar, salt, vanilla extract, sugar, egg whites, pastry shell, heavy cream, sugar, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914884 (may not work)