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Chocolate Chiffon Pie #1

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1 baked 9-inch pie shell
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
2 squares unsweetened chocolate
4 egg yolks
4 egg whites
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
slightly sweetened whipped cream


Soften gelatin in 1/4 cup of cold water. Combine the hot water and chocolate and blend until smooth. Add slightly beaten egg yolks gradually, then 1/2 cup of the sugar and salt. Cook and stir in a double boiler for 2 minutes.

Add the softened gelatin and stir until dissolved, then add vanilla. Cool. When the mixture begins to thicken, fold in egg whites which have been beaten until frothy with salt, then combine with remaining sugar and beat until stiff.

Pour into cooled baked pie shell and chill until firm. Serve topped with slightly sweetened whipped cream.

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