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CHOCOLATE CHIFFON PIE 
1 env. unflavored gelatin
3 egg yolks
1/3 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. vanilla
2 (1 oz.) sq. unsweetened chocolate
1/2 c. water
3 egg whites
1/2 c. sugar
1 (9 inch) baked pastry shell, cooled

Soften gelatin in 1/4 cup cold water. Beat egg yolks until thick and lemon colored. Gradually beat in the 1/3 cup sugar; add salt and vanilla. Combine chocolate and 1/2 cup water; stir over low heat until blended. Add softened gelatin; stir to dissolve. Immediately beat chocolate mixture into egg yolks. Chill, stirring occasionally, until mixture is partially set.

Beat egg whites to soft peaks. Gradually add 1/2 cup sugar, beating to stiff peaks. Fold small amount of egg whites into chilled chocolate mixture. Then spoon about half the chocolate mixture over remaining egg whites; fold in just until blended. Repeat with remaining chocolate. If necessary, chill until mixture mounds when spooned. Pile into cooled shell. Chill until firm. Garnish with whipped cream.

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