1 baked 9 inch pie shell
1 env. unflavored gelatin
1/4 c. cold water
2 to 3 sq. unsweetened chocolate
1/4 tsp. salt
2 egg whites (room temperature)
1/4 c. sugar
3/4 c. Karo syrup, red label
1/2 tsp. vanilla

Soften gelatin in water for 5 minutes. Place over boiling water until dissolved; set aside to cool. Melt chocolate over hot water; set aside. Add salt to egg whites and beat until mixture peaks. Gradually add sugar, 1 tablespoon at a time, beating until smooth and glossy. Continue beating and add Karo syrup a little at a time, beating thoroughly after each addition, until peaks. Fold vanilla, cooled gelatin and chocolate into whipped mixture. Turn into pie shell. Chill 3 hours or until firm. Garnish with whipped cream and grated chocolate.