Chocolate Chiffon Pie

Directions

1. 1
   Place a baking sheet in the oven and preheat to 350°F.
2. 2
   For the crust, mix the graham cracker crumbs and butter in a bowl. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan. Bake for 8 minutes. Let cool.
3. 3
   Chop the chocolate, then grind in food processor or blender. Set aside.
4. 4
   Place the milk in top of a double boiler or heatproof bowl. Sprinkle with gelatin. Let stand 5 minutes to soften.
5. 5
   Set the top of the double broiler or heatproof bowl over hot water. Add 1/3 cup of sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla extract.
6. 6
   Set the top of the double boiler in a bowl of ice and stir until mixture reaches room temperature Remove from the ice and set aside.
7. 7
   Whip the cream lightly. Set aside. With electric mixer, beat egg whites and salt until soft peaks form. Add the remaining sugar and beat only enough to blend.
8. 8
   Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in gently.
9. 9
   Fold in the whipped cream and pour into the pastry crust. Put in freezer until just set, about 5 minutes. If the center sinks, fill with any remaining mixture. Chill for 3-4 hours. Decorate with whipped cream and chocolate curls. Serve cold.