1 env. unflavored gelatin
1/4 c. cold water
1 pkg. Nestle's semi-sweet chocolate (6 oz.)
1/2 c. sugar
1/4 tsp. salt
1/2 c. milk
1 tbsp. Nescafe
3 eggs, separated
1 c. heavy cream, whipped
1 baked pie shell

Soften gelatin in cold water. In top of double boiler put semi-sweet chocolate, 1/4 cup sugar, salt, milk and Nescafe. Heat over hot water, stirring to blend. Beat egg yolks; add mocha mixture slowly, stirring rapidly. Return to double boiler and cook over hot water, stirring constantly, until thickened. Remove from heat. Add gelatin, stir until dissolved. Chill until thickened.

Beat egg whites until stiff. Add remaining 1/4 cup sugar while continuing to beat. Fold in mocha mixture and whipped cream. Turn into baked pie shell. Chill until form. Garnish with whipped cream if desired.

This Mocha Chiffon Pie recipe is one from the forties when eggs, cream, etc., were not taboo. The pie is delicious and can be a treat for a special occasion. Whipped topping may serve as a substitute for the heavy cream, whipped.