1/4 c. cold water
1 env. (1 tbsp.) unflavored gelatin
1/2 c. hot milk
2 sq. (2 oz.) unsweetened chocolate (or 6 tbsp. cocoa and 2 tbsp. oil)
1 c. sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs (separated)
1 (9 inch) pastry or graham cracker crust

Put cold water and gelatin in blender container and let stand until gelatin is moistened; add hot milk and run on speed 1 (low) until gelatin is dissolved, about 1 minute. Add chocolate; cover and run on speed 7 (or high) until chocolate is liquified. Add 1/2 c. sugar, vanilla, salt, and egg yolks. Cover and run on speed 7 (high) 2 minutes longer. Chill until mixture is thick but not firmly set. Beat egg whites in medium bowl with an electric mixer until soft peaks form; gradually add 1/2 cup sugar and beat until stiff peaks form. Fold chilled chocolate mixture carefully but thoroughly into egg whites. Pour into prepared pie shells, chill until firm. Served topped with whipped cream, if desired.