½ teaspoon salt
½ cup sugar
2 teaspoons vanilla
One 9-inch crumb shell
Soften gelatin in cold water. Combine beaten egg yolks, milk, salt and ¼ cup of the sugar in the top of a double boiler. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Dissolve softened gelatin in hot mixture. Chill until mixture begins to thicken. Add vanilla. Beat egg whites only until stiff; gradually beat in remaining sugar. Fold into gelatin mixture. Pile lightly into crumb shell. Chill until firm. Spread with whipped cream and garnish with grated semi-sweet chocolate or chocolate shot.
CHOCOLATE CHIFFON PIE
1 envelope unflavored gelatin
¼ cup cold water
2 squares (2 oz.) unsweetened chocolate
1 cup milk