CHOCOLATE CHIFFON PIE

2 T. gelatin (2 envelopes)
6 eggs (separated)
2/3 c. sugar
½ t. salt
2 t. vanilla

4 sq. unsweetened chocolate
1 c. water
1 c. sugar
2 9” pie shells

Soften gelatin in ½ c. cold water. Beat egg yolks till thick. Gradually add 2/3 c. sugar, salt & vanilla. Combine chocolate & 1 c. water. Stir over low heat till blended. Add softened gelatin. Stir till dissolved. Beat chocolate into egg yolks. Chill. Beat egg whites. Add 1 c. sugar & beat to stiff peaks. Fold egg whites into chocolate mixture. Pour into pie shells. Chill until firm (about 4 hrs., but it is best to chill overnight). Garnish with whipping cream & chocolate curls.

Laura Parker