1 envelope Knox gelatine
1/4 cup cold water
1/2 cup very hot milk
2 (1 oz.) squares unsweetened chocolate, coarsely cut
1 cup sugar
1 tsp. pure vanilla
1/4 tsp. salt
4 eggs, separated

Put gelatine and cold water in a blender. Let sit for a minute, then process for 15 seconds. Allow to sit for 5 minutes.

Meanwhile, microwave or heat milk until steaming hot, but do not boil. Add chocolate to milk. Combine with gelatine and water in blender; process for 30 seconds. Add half the sugar, vanilla, salt and the egg yolks. Blend for 30 seconds.

Empty the contents of the blender into a bowl and refrigerate until the mixture begins to set.

In a clean bowl, beat the egg whites until they hold soft peaks. Gradually beat in remaining sugar and beat until meringue is stiff and glossy.

Gently fold the egg whites into the chocolate mixture. Spoon the mixture into a 9-inch graham cracker crumb pie crust and level off.

Refrigerate pie for several hours before serving. Top with whipped cream or Cool Whip, if desired.

Cooks Note: If you are concerned about the use of raw eggs whites in this recipe, use pre-pasteurized eggs or pasteurize your own as outlined in Pasteurization of eggs.

Submitted by: Belle