Chocolate Chiffon Pie

4 egg yolks
1 tsp. vanilla
1/2 cup sugar
1 envelope unflavored gelatin
2 squares (2 ounces) unsweetened chiocolate, melted
4 egg whites
1/3 cup sugar
Baked Pastry Shell

Beat egg yolks and vanilla about 5 minutes or till thick and lemon colored. In a saucepan combine the 1/2 cup sugar and gelatin. Stir in 3/4 cup cold water. Cook and stir till gelatin dissolves. Stir in chocolate. Cook and stir till mixture boils and is smooth. Pour gelatin mixture in a thin stream into yolk mixture, beating constantly. Chill to consistency of corn syrup, stirring occasionally.

Remove from refrigerator (gelatin mixture will continue to set). Immediately beat egg whites till soft peaks form. Gradually add the 1/3 cup sugar, beating till stiff peaks form. When gelatin is partially set (consistency of unbeaten egg whites), fold in stiff-beaten whites. Chill till mixture mounds when spooned. Spoon into pastry shell. Cover and chill for 8 hours or till set. Serves 8.

Mocha Chiffon Pie: Prepare as above, except stir in 3 to 4 teaspoons instant coffee crystals with the water.

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Terri's Country Corner
Last Updated July 18, 1999 by Terri
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