1 env. unflavored gelatin (1 tbsp.) 1 c. sugar Dash salt 1 c. milk 1 c. whipping cream, whipped 2 (1 oz.) squares unsweetened chocolate, cut in sm. pieces 1 (9") graham cracker crust Shaved unsweetened chocolate
Combine gelatin, sugar and salt in top of double boiler. Add milk and chocolate; place over simmering water and heat, stirring constantly, to dissolve gelatin and sugar and to melt chocolate (mixture will be flecked with chocolate bits). Chill, stirring occasionally. Fold in whipped cream. Pour into chilled crust. Chill until firm. Sprinkle liberally with shaved chocolate.
Easy Chocolate Chiffon Pie
8 oz. chocolate chips 3 tbsp. milk 3 tbsp. sugar 4 eggs, separated 1 tsp. almond extract 1 graham cracker crust 1 c. Cool Whip or whipping cream
Melt chocolate chips with milk and sugar; cool slightly. Stir in 1 egg yolk at a time. Mix well. Beat egg whites with almond extract. Fold into chocolate mixture. Pour into graham cracker crust. Chill. Before serving, spread top with whipped cream or Cool Whip.
Chocolate Chiffon Pie
2 (1 oz.) squares unsweetened chocolate 1/2 c. double strength coffee 1 tbsp. (1 env.) unflavored gelatin 1/4 c. cold water 3 eggs separated 1 c. sugar 1/4 tsp. salt 1 tsp. vanilla 2 baked pie shells
Melt chocolate in hot coffee. Add gelatin softened in cold water. Stir until dissolved. Add egg yolks beaten light with 1/2 cup sugar. Add salt and vanilla. Beat egg whites until stiff and add 1/2 cup sugar. Fold into chocolate mixture. Pour into baked pie shells (enough for two). Chill until firm. Serve topped with whipped cream. Garnish with mint leaves and maraschino cherry.