1 env. Knox Gelatin
6 level tbsp. cocoa or 2 squares chocolate
1 c. sugar
4 eggs
1/4 tsp. salt
1 tsp. vanilla

Soften gelatin in 1/4 cup cold water. Put 1/2 cup cold water in top of double boiler to which add 6 level tablespoonfuls cocoa or 2 squares chocolate. When thoroughly dissolved add 1/2 cup sugar, the egg yolks slightly beaten and salt. Cook until custard consistency, stirring constantly. Add softened gelatin to hot custard and stir until dissolved. Cool, and add vanilla. When mixture begins to thicken, fold in stiffly beaten egg whites to which the other half cup sugar has been added. Fill baked pie shell or graham cracker crust and chill. Just before serving, a thin layer of whipped cream may be spread over the pie. (Chocolate in filling makes a few more calories.)