Chocolate Chiffon Pie

Melt chocolate in the small pyrex bowl placed in a pan of simmering water. Remove bowl from heat when chocolate is melted.

Spoon 3 Tbsp of cold water in a small dish and dissolve the instant coffee. Sprinkle the gelatin over the coffee and let stand at least 2 minutes to soften.

Pour the 6 Tbsp of boiling water into the chocolate and stir with a spoon until mixture is smooth.

Add the gelatin mixture to the chocolate mixture and stir quickly until it dissolves.

Lightly beat the egg yolks together with a fork, then quickly add them along with 5 Tbsp of the sugar and the vanilla to the chocolate mixture and mix until smooth.

Remove the small bowl and beaters for the whipped cream from the refrigerator and beat the cream on high speed until stiff, about 4 minutes.

Place the bowl with the chocolate mixture into a shallow pan of cold water for the chocolate mixture to cool and slightly thicken. Stir occasionally. Don’t let mixture get too thick.

Remove the medium bowl and beaters for the egg whites from the refrigerator and beat the egg whites on medium-high speed until frothy, about 30 seconds. Gradually add the remaining 4 Tbsp of sugar and continue beating on high speed until whites are stiff but not dry, about 5 minutes. Fold in the whipped cream.

Stir the chocolate mixture until smooth then fold completely into the egg white/whipped cream mix.

. Pour the chocolate chiffon into the ready-made crust. Refrigerate and allow it to set for 6 hours. Serve with or without additional whipped cream.