9" graham cracker crust
1 env. (1 tbsp.) unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1 1/3 c. water
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
1 tsp. vanilla
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 c. chilled whipping cream

or 2 (1 oz.) envelopes pre-melted unsweetened chocolate.

In saucepan mix gelatin, 1/2 cup sugar, salt, water and chocolate. Cook medium heat, stirring constantly, until chocolate melts. Remove heat. Beat egg yolks slightly, stir chocolate mix slowly into yolks. Return mix to pan. Cook medium heat, stirring constantly JUST until mix boils. Remove from heat and chill in refrigerator, stirring occasionally until mix mounds when dropped from spoon. Stir in vanilla. Beat egg whites and cream of tartar until frothy. Add 1/2 cup sugar, 1 tablespoon at a time until stiff and glossy. In chilled bowl, beat cream until stiff, fold into chocolate mixture; fold into meringue. Pile into shell. Chill 3 hours until set. Garnish with whipped cream.