Peppermint Chocolate Chiffon Pie
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs)|
|Semisweet chocolate pieces||6 Ounce|
|Eggs||4 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Chocolate pie shell||1|
|Whipped cream||1 Cup (16 tbs) (adjust quantity as needed)|
|Peppermint stick candy||1 Tablespoon|
Sprinkle gelatin on 1/4 cup cold water to soften.
Heat coffee and chocolate together until chocolate is melted, stirring constantly.
Remove from heat; add softened gelatin and stir until dissolved.
Beat egg yolks thoroughly.
Add yolks, 1/4 cup sugar, salt, and vanilla to chocolate mixture; mix well.
Chill until slightly thickened.
Beat egg whites until foamy.
Gradually add remaining sugar and beat until stiff.
Fold egg whites into chocolate mixture; pile lightly into cold Chocolate Pie Shell.
Chill until firm.
Garnish with whipped cream and bits of peppermint-stick candy, if desired.