CHOCOLATE CHIFFON PIE

1 9-inch baked pie shell

1 cup granulated sugar, divided

1 envelope unflavored gelatin

1/2 tsp salt

1 1/3 cups water

2 squares (1-oz each) unsweetened chocolate, melted

3 eggs, separated

1 tsp vanilla

1/4 tsp cream of tartar

1/2 cup chilled whipping cream

Stir together the gelatin, salt, and 1/2 cup of the granulated sugar; stir in the water and chocolate.  Cook the mixture over medium heat, stirring constantly, until blended.  Remove from the heat.

Beat the egg yolks lightly; stir in the chocolate mixture slowly into the egg yolks.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, just until the mixture comes to a boil.  Place the pan in a bowl of ice water; stirring occasionally, until the mixture mounds slightly when dropped from a spoon.  Stir in the vanilla.

Beat the egg whites and cream of tartar until foamy.  Beat in the remaining half cup of sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not under beat!

Fold the chocolate mixture into the meringue.

Beat the whipping cream in a chilled bowl until stiff.  Fold into the chocolate meringue.

Pile the filling into the pie shell.  Refrigerate at least 3 hours or until set.

Decorate as desired.

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