Chocolate Chiffon Icebox Pie

Directions

1. 1
   Pour cold water in bowl and add gelatine; soak.
2. 2
   Mix cocoa and boiling water.
3. 3
   Add to gelatine and stir well.
4. 4
   Add the slightly beaten egg yolks, 1/2 cup sugar, salt and vanilla.
5. 5
   Cool.
6. 6
   Beat the egg whites until start getting stiff, then gradually add 1/2 cup sugar, continuing to beat until stiff peaks are formed.
7. 7
   When egg yolk mixture starts to thicken, add to egg white mixture.
8. 8
   Fill baked pie shell and chill.
9. 9
   Just before serving, spread with a not too thick coating of whipped cream.
10. 10
    This is for a 9-inch pie.