• ½ cup water
• 1 cup milk
• ¼ cup unsweetened cocoa sifted
• ¼ cup + 2 tablespoons sugar
• Pinch salt
• 4 egg yolks slightly beaten
• 1 package gelatin
• 1 tsp vanilla extract
• 3 egg whites room temperature
• 1 pre baked pie crust
• Whipped cream for garnish

Add gelatin to ½ cup of water and let sit for 5 minutes for gelatin to soften and bloom. Add milk and cocoa to a heavy bottom sauce pan and heat. Do not bring to a boil. Add in ½ cup of sugar, once dissolved add in gelatin water mixture stirring until gelatin is fully dissolved. In a slow stream add ¼ cup of chocolate mixture to egg yolks whisking with fork continually. This is so that eggs will not curdle. Add egg chocolate mixture into sauce pan and stir until slightly thickened over low heat. Cool for approx 15 minutes.

Using a standard mixer, whip egg whites into soft peaks. Add the 2 remaining tablespoons of sugar along with the vanilla. Whip to stiff peaks. Remove the bowl from the stand and gently fold cooled chocolate mixture into the meringue.

Spoon the chiffon into prepared pie shell. Chill for several hours before serving.

Garnish with unsweetened whipping cream and shaved chocolate.