Mocha Chiffon Pie
|Milk||1 Cup (16 tbs)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Unsweetened chocolate squares||2 Ounce (2 Squares)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||4 , separated|
|Vanilla extract||1 Teaspoon|
|Instant coffee powder||2 Tablespoon|
|9 inch baked pie crust||1 , crumbled|
Put milk in top part of small double boiler.
Sprinkle gelatin on milk and let stand for 5 minutes.
Stir until melted.
Beat 1/4 cup sugar and the salt with the egg yolks.
Beat sauce into egg yolks.
Put over simmering water and cook, stirring constantly, until mixture is thickened and coats a metal spoon.
Remove from heat and add vanilla and coffee.
Chill until thickened but not firm.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry.
Fold this meringue into gelatin mixture.
Pile lightly in crumb crust; chill until firm.
Serve plain, or spread with sweetened whipped cream.
If desired, sprinkle with shaved chocolate, freshly ground nutmeg, chopped candied gingerroot, flaked coconut, chopped nuts, or crushed nut brittle.