Chocolate Chiffon Pie

• 1 1/2 Tbsp. unflavored gelatin
• 3 Tbsp. cold water
• 1 c. semi-sweet chocolate chips
• 1 3/4 c. milk
• 1/2 tsp. salt
• 2/3 c. sugar
• 2 egg whites
• 1 (9-inch) baked pie shell

1. Soften gelatin in cold water.
2. Melt chips on top of double boiler over hot, not boiling water.
3. Stir in milk.
4. Cook until smooth.
5. Beat egg yolks with sugar and salt.
6. Add hot chocolate mixture gradually to egg yolks.
7. Return to double boiler and cook until thick, stirring constantly.
8. Add softened gelatin and stir until dissolved.
9. Remove from heat.
10. Cool until almost set.
11. Beat egg whites until stiff and fold into chocolate mixture.
12. Pour into baked pie shell.
13. Chill until firm.
14. To serve, top with sweetened whipped cream.

unflavored gelatin, cold water, semisweet chocolate chips, milk, salt, sugar, egg whites, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2386 (may not work)