This is one of my husband's and daughter's favorite pies. It is nice and chocolatey; smooth and rich. The whipping cream adds an extra richness and makes for the perfect finishing touch. Just add some chocolate curls or non-pareils and you have a very nice presentation.
CHOCOLATE CHIFFON PIE
9" graham cracker crust
1 env. (1 tbsp.) unflavored gelatin
1/2 c. sugar
1/2 tsp. salt
1 1/3 c. water
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
1 tsp. vanilla
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 c. chilled whipping cream
In saucepan mix gelatin, 1/2 cup sugar, salt, water and chocolate. Cook medium heat, stirring constantly, until chocolate melts. Remove heat. Beat egg yolks slightly, stir chocolate mix slowly into yolks. Return mix to pan. Cook medium heat, stirring constantly JUST until mix boils.
Remove from heat and chill in refrigerator, stirring occasionally until mix mounds when dropped from spoon. Stir in vanilla. Beat egg whites and cream of tartar until frothy. Add 1/2 cup sugar, 1 tablespoon at a time until stiff and glossy.
In chilled bowl, beat cream until stiff, fold into chocolate mixture; fold into meringue. Pile into shell. Chill 3 hours until set. Garnish with whipped cream.
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