1 env. unflavored gelatin
3 egg yolks
1/3 c. sugar
1 tsp. vanilla
2 sq. or 2 oz. liquid unsweetened cooking chocolate
1/4 tsp. salt
3 egg whites
1/2 c. sugar
1 (9 inch) baked pastry shell

Soften gelatin in 1/4 cup cold water. Beat egg yolks on high speed about 5 minutes. Gradually beat in 1/3 cup sugar, stir in vanilla and salt. (If solid chocolate is used - combine in saucepan 1/2 cup water and chocolate squares. Cook and stir on low heat until chocolate melts.) Gelatin mixture should be added to dissolve it. Gradually beat gelatin mixture into egg yolk mixture. Chill to the consistency of corn syrup, stirring occasionally.

Beat egg whites to soft peaks, gradually add 1/3 cup sugar. Beat until stiff. When gelatin is partially set fold in stiffly beaten egg whites. Chill until mixture mounds when spooned. Pour into crust. Chill until set.