Chocolate Chiffon Pie

Mrs. Luther Tettleton

Soften 1 Tbsp gelatin in 1/4 cup cold water.

Mix 1/2 cup boiling water with 2 squares unsweetened chocolate or 6 Tbsp cocoa to a smooth paste.

Add the gelatin and stir till gelatin dissolves.

Add 4 egg YOLKS, which have been beaten till fluffy and combine with 1/2 cup sugar.

Stir in 1/4 tsp salt and 1 tsp vanilla.

Cool till slightly thick.

Beat 4 egg WHITES stiff. Add 1/2 cup sugar, gradually and continue beating till it forms lustrous peaks. Fold into chocolate mixture and pour into prepared pastry crust. Store in refrigerator for several hours.

Serve with whipped cream.


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