4 eggs, separated
1 c. water
1 env. unflavored gelatin
1/4 c. sugar
Dash of salt
1 tbsp. instant coffee powder
1 tsp. vanilla
1/4 c. sugar
1 baked 9 inch pie shell

Combine egg yolks and water in top of double boiler; beat briskly with wire whisk. Stir in gelatin, 1/4 cup sugar, salt and coffee powder. Cook, stirring constantly, over simmering water until gelatin is dissolved and mixture is slightly thickened. Remove from heat. Stir in vanilla. Chill until mixture begins to set.

Beat partially set mixture with wire whisk or rotary beater until frothy. Beat egg whites until soft peaks form. Beat in 1/4 cup sugar, one tablespoon at a time. Fold meringue into gelatin mixture. Pour into pie shell. Chill 3 hours. Garnish with whipped topping mix and chocolate curls, if desired. Makes 8 servings.